MAY 2020

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M AY 2 0 2 0

PAUL McCLEAN

Eliminating The Barriers Between Indoors & Outdoors INTERIOR DESIGNER,

LOUISE BRADLEY SPIRO

THE SMART PIANO Experience The Difference of Luxury Living www.upscalelivingmag.com

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CONTENT FEATURE

FASHION

12 Paul McClean, Eliminating Barriers between Indoors and Outdoors

42 Designer Shoe Brands for Men 46 Wendell Rodricks

HOME

SPA

20 SPIRO, The Smart Piano 30 Glamorous Touch for Your Home

54 Find Your Zen in Santa Fe, Mexico

PROFILE

TRAVEL

22 Interior Designer, Louise Bradley, Creating Lasting Beauty

60 Jerusalem 65 What’s New! - Sirenian Bay Resort & Villas, Belize - Wymara Resort & Villas, Turks & Caicos 68 Madrid, for a Mesmerizing City Brake 72 Be Inspired To Travel - Angama Mara, Kenya - Boo Ibiza, Ibiza - Bushtops Camps, Keny & Tanzania - Leo Trippi Exclusive Golf, Wine & Wellness Experience, Switzerland - Self-Care with Luxury Scotland - Naboisho Camp, Mara Naboisho Conservancy

automobile 32 2020 BAC Mono Sports Car 34 McLaren renews commitment to enhance efficiency and performance JEWELRY 36 Jewelry by Smitha Sadanandan 52 Piranesi, Timeless Luxury

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TRAVEL (Cont’d) - Private Jet Safari with Ker & Downey Africa - Sabi Sabi, South Africa - St Helena Island, South Atlantic Ocean HOTEL

CULINARY (CONT’D) - Time + Tide Miavana - Ulusaba Rock Lodge - Victoria Falls River Lodge Island Treehouse Suites - Vumbura Plains 114 Playground

82 The Renaissance Bengaluru Race Course Hotel

SPIRITS

CHEFS

116 Stag’s Leap Wine Cellars, Fifty Years of Excellence

88 Celebrity Chef, Sanjeev Kapoor CULINARY 91 Delectable Dining + Recipes - Kwandwe Uplands Homestead - Makanyi Private Game Lodge - Matetsi Victoria Falls - Morukuru Ocean House - Santorini Mozambique - The Farmstead at Royal Malewwane - Thornybush Saseka Tented Camp

Architect, Paul McClean.

Eliminating Barriers.

Read more on Pg 12

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CONTRIBUTORS

Heléne Ramackers, Jarone Ashkenazi, Tim Cotroneo, Barbara Palumbo, Angela Sara West,Tracy Beard, Smitha Sadanandan, Debbi K. Kickham, Rebecca Underwood, Adam Jacot De Boinod, Amy Bizzarri, Anthony DeMarco, Raj Gill, Niyoshi Shah, Christopher Kanal, David Danzig, Deve Sanford, Felicity Carter, Fran Miller, Gerard, Vallecello, Jake Bright, Karen Berlinier, Kevin Pilley, Leslie Royal.

Copyright 2020 Upscale Living Magazine. All rights reserved. No part of this publication may be reproduced without the written permission of Upscale Living Magazine and ADMS Publishing Group, LLC. Neither the publisher nor the advertisers will be held responsible for any errors found in the magazine. The publisher accept no liability for the accuracy of statements made by advertisers. Ads in this publication are not intended as an offer where prohibited by state laws. www.upscalelivingmag.com

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PAUL McCLEAN

ELIMINATING THE BARRIERS BETWEEN INDOORS & OUTDOORS

| B Y H E L É N E R A M AC K E R S

A

n early introduction to the work of Frank Lloyd Wright at his local library was all it took for Paul McClean to realize his career path was that of becoming an architect. For the past two decades, McClean Design has been at the forefront of contemporary residential design while connecting clients to the beauty of their natural surrounding environment.

TELL US A BIT ABOUT YOURSELF (FORMATIVE YEARS, SCHOOLING, ETC.) I grew up in Dublin, Ireland and I was interested in architecture from a very young age. I was lucky enough to be able to attend architecture school at the Dublin Institute of Technology.

I always wanted to travel and managed to combine that with my architectural education.

I worked for the architect Dennis Rourke in Sydney, Australia for a year and after further study back home, took another year off from school and worked on a project in McCullough Mulvin’s Dublin office. It was an exciting time and the project involved knitting a quarter of the city back together with new streets and civic plazas as well as buildings, so it was a wonderful experience.

WHEN AND HOW DID YOUR JOURNEY AS AN ARCHITECT BEGIN? It began with Legos in front of the living room window :). Also, I had an early introduction to the work of Frank Lloyd Wright at our local public library and a fascination with mid-century residential architecture in California later on. Two important architects for me growing up were Glenn Murcutt, an Australian architect, with elegant homes in the bush and Norman Foster, who came from such a modest 12 | UPSCALE LIVING MAGAZINE | MAY 2020

upbringing in Manchester. I admire how Norman rethinks things but in a very contemporary way.

WHAT / WHO DO YOU DRAW YOUR INSPIRATION FROM? I have many influences from Yvonne Farrell, Shelley McNamara and McCullough Mulvin (all Irish architects) to the incredible case study houses of Craig Ellwood and MacKay-Lyons. I have always been inspired by Neutra and Frank Lloyd Wright. Currently, I admire Olson Kundig, Thomas Phifer, Steven Holl, Studio Arthur Casas in Brazil and Richard Meier. I also appreciate the work of Aidlin Darling Design in San Francisco; they are great about placemaking to their locality.

WHAT ARE / HAVE BEEN YOUR BIGGEST CHALLENGES IN YOUR CREATIVE PROCESS? Factors outside of our control, such as construction limitations, neighbors, site restrictions, etc. People are generally very reasonable.

We did have one client whose desire was to create an intimate home but also to entertain groups of 200 to 300. It was very challenging to marry those two disparate ideas. We identified programmatically where the clients would spend most of their time, so we designed those spaces closer together and orchestrated the rest of the program around it.

WHAT INSPIRES YOU TO WORK ON A SPECIFIC PROJECT? A client who comes to us open and flexible inspires us, as well as the opportunity to work on a compelling site, but the client is more important. As mentioned above, there are

many factors outside of our control. Someone who comes to us without a lot of preconceived ideas and is open to exploring all aspects of their perfect home together, is an ideal client to work with.

WHAT DOES YOUR CREATIVE / WORK PROCESS INVOLVE? Working through a program with the client is a very important starting point. We try and delve deep into what makes sense for the project and separate that from any preconceived ideas they might have. People nearly always describe their new house as something similar to where they currently live with a few tweaks; we try and get much deeper than that. In terms of overarching concepts, I strive to ensure that our projects are connected to water and nature for serenity and healing.

Incorporating water and eliminating the barriers between indoors and outdoors are concepts that have been with me since childhood. In our busy lives, we have become disconnected from the environment around us. Connecting back to nature is one of the things that grew out of the iron and steel-laden architecture during the Industrial Revolution. I think these principles apply today and everywhere. Also, for me, beauty is proportion and light. Successful architecture, at its core, is about making spaces work with light. So, I always aim to give our clients a warm light-filled contemporary space. I try to remember to let beauty lead. Building should be the background to our lives.

HAVE YOU EVER TURNED DOWN ANY PROJECTS AND IF YES, WHY? Certain clients can pose a challenge. Someone who brings up budget in the first sentence can

P H O T O C O U RT E S Y O F J O H N R U S S O

ARCHITECT

P H O T O C O U RT E S Y O F J O H N R U S S O

ARCHITECT

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ARCHITECT

be a red flag. Building a custom one-of-a-kind project means that it is hard to accurately predict exact costs. You need to have a realistic budget and someone who doesn’t understand what things actually cost and is convinced otherwise can be problematic. Also, someone who has a very strong preconceived idea of what he/she wants before all the facts about the property are presented can be an issue. Often those preconceived ideas don’t translate as well as we all hope.

IMPORTANT LESSONS ALONG THE WAY? Try and listen as much as you can; be very straightforward; don’t hesitate to be fully open and transparent, even if you are delivering bad news. We have sometimes advised people out of doing a project because it did not make sense for whatever reason.

It’s hard to talk yourself out of work, but in the long run, honesty is best and people remember it.

THE FAVORITE PART OF YOUR JOB? Wonderful clients. The people all over the world we work with are typically quite successful in their own right. Having the privilege of meeting such interesting people, spending time with them and hearing their stories is fantastic.

WHAT DO YOU THINK SETS YOUR DESIGNS APART? Volume and transparency. Connection with the environment. Seamless boundaries between indoors and outdoors. A clean aesthetic. Rigorous modernism. A palette of materials that is warm and inviting.

Finally, we always incorporate ample light and water.

WHAT HAS BEEN YOUR FAVORITE HOME TO DESIGN? I KNOW, IT’S LIKE ASKING WHO IS YOUR FAVORITE CHILD, BUT THERE MUST BE A SPECIAL ONE? A home we recently worked on in San Francisco is a favorite of mine because we took something very much in need of renovation and completely reenergized it. This home has stood the test of time. It survived the 1906 earthquake and now, since the renovation, we can see someone living there for another 100 years. Generally, it’s hard to pick one.

Each home has its own unique aspects. Sometimes, it can be a favorite just because of the client with whom we are working.

TALK US THROUGH YOUR LATEST PROJECTS. We have some really exciting projects coming up in Canada, rural England, on a Caribbean Island and in Dubai. We are also working on an urban compound in Thailand. We have a project underway in Hawaii.

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ARCHITECT

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ARCHITECT

It’s thrilling to have the opportunity to work in such different places, exploring how our design ideas can respond to such varied sites, climates and cultures. Being out of your local environment is the most exciting part because it expands your horizons and makes you think more. How do you fit in different environments? What translates and what doesn’t translate? The locations and beautiful vistas are wonderful, but above that, it’s really about the people. It is a lot of fun and very exciting trying to navigate all the small, subtle cultural differences around the world.

YOU PUBLISHED A BOOK IN 2019, ‘CREATING THE CONTEMPORARY HOUSE’. WHO SHOULD ADD THIS TO THEIR COLLECTION?

I would say anyone who enjoys contemporary architecture. I hope it is full of ideas that people can enjoy; perhaps dream about.

Because our projects are by their nature private, I think the book is a way for people to experience some of the houses we design.

Perhaps they can gather ideas for their own projects.

DESCRIBE YOUR DESIGNS IN THREE WORDS. Space, water, light.

IF YOU HADN’T BECOME AN ARCHITECT, WHAT WOULD YOU HAVE BECOME?

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There is a life that does not involve being an architect?

WHAT OTHER EXCITING PROJECTS ARE IN THE PIPELINE? In addition to the international projects mentioned above, we are also working on a cool new house in the Hollywood Hills. This will have a palette of very rich materials and go further than before in terms of breaking down the barrier between indoors and outside. | https://www.mccleandesign.com/

ARCHITECT

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HOME

SPIRO

THE SMART PIANO | BY NIKITA VIVEK PAWAR

M

usical instruments have always been a mere machine without the player. With the touch of technology to traditional craftsmanship, the piano is now on a new path of glory.

Did you know the piano is a percussion instrument even after having strings? Invented in 1709 in Italy, pianos formed a major part of the Western classical music, jazz, blues, rock, folk music and many other Western musically genres. With time this musical instrument became a global phenomenon and an indivisible part of the music industry. Owning a piano was more of a social status symbol in the 1900s. The instrument became the choice of the elite and eventually a prolific piece of home décor. Like other instruments, the pianos as well come in various types, sizes, finishes, tones, and colours. Each piano has its tonal quality flavour with various predominant qualities such as mellowness, depth, warmth, sparkle and brilliance – an attribute of piano making.

Creating a piece that resonates with time and is a classic example of its kind more than the trend is a challenge not many surpass, one such company that continuously excels at the

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making, as well as the relevance of the musical instruments, is Steinway & Sons.

The Stein’way’ There only a few piano manufacturing companies that have mastered the art of true craftsmanship Steinway & Sons have been considered to be one of the best piano makers of the world since its inception in 1853. The American company has been regarded to make some of the best pianos to date. The primary secret to Steinway piano is the minute know-how of the working of the piano, the sound travel patterns and the density of vibrations. The amount of effort and meticulous precision put in each of the Steinway pianos marks it different from others.

85% of the piano is made up of wood. Each lumber piece procured from the best trees from around the world is excruciatingly inspected at the Steinway factory to ensure only the top quality are used. The wood is then air-dried for over a year and then kiln dried to remove any tendencies for warping or cracking. The brand has patented over 139 patents in the making of the piano that helps it resonate, perform and even look better

than most of its competitors. Steinway & sons incorporate the years of developmental expertise, advanced technology and unparalleled craftsmanship in a magnificent way to bring together every part of the piano to be a masterpiece that is. With over 12,000 parts, premium aged wood patented rim bending technique, cast iron frames, Swedish strings, hours-long sound check with a 88 rubber finger machines, duplex scale pattern and about a year of precise craftsmanship are few key factors that create a Steinway piano to its fullest glory!

Steinway & sons have been a long haul player in the piano industry and have seen the evolution of the pianos as much as contributing to it. The company has always combined the traditional craftsmanship with pioneering technology to pave the way for the sophisticated enjoyment of the music of tomorrow.

The company surpassed expectations in 2015 when they launched the latest creation that is a step towards the future– SPIRIO a self-playing piano!

SPIRIO - A revolutionary advancement It is said that a piano is incomplete without

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its player, but Steinway & sons take a leap in future wherein you no longer need a pianist to play live. The SPIRIO is a high-resolution player piano that brings the world’s pianist performance in your living room at your finger-tips.

The revolutionary piano from the brand’s grand sector is a masterpiece which has a high-resolution recording preserving all the music, every nuance dynamic level created by the velocity of the hammer movement and every shade of resonance from proportional paddling.

Available in the D (Concert Grand), B (Classic Grand) and M (Medium Grand) variant, and various Crown jewels versions and finishes, the SPIRIO is not only a powerful instrument but looks extravagant. As the special pianos, it has certain different physical attributes that are uncommon in other Steinway pianos. The SPIRIO has a satin trim details and the piano uses a brand new action system (although it sounds similar to the accelerated action, another Steinway patented action). Every SPIRIO is manually tuned after installation in the owner’s place, though there have been debates about the age-old technique while other companies use the software to tune the piano, we must

say the touch of an expert is always a job done better!

notes like adjusting the time, depth and even correcting or deleting.

Every piano is accompanied by an iPad Pro that has a designated complex software which stores a library of performances from pianists from around the world. Using a complex system to translate hammer velocities and pedal movements, encapsulating the true nuances and delicacy of every note and treble realizing the entire range of emotion and motion. There are monthly additions in the library to choose from without any additional cost. The SPIRIO performances are live recorded and approved by the artists ensuring creative credibility.

The SPIRIO and the SPIRIO r have successfully redefined the epitome of the conjunction of technology and art to create a beautiful canvas that can be enjoyed and cherished for years to come. 

Evergreen performances by the best of the pianists like Duke Ellington, Glenn Gould, Irving Berlin, Cole Porter, Sergei Rachmaninoff, and Arthur Rubinstein and more are available within the Steinway Immortals playlist. Apart from that, the ‘SPIRO r’ is a version that takes a step even further. This grand piano allows one to record themselves playing the piano and reproduces it just like the other pieces in the system. To create the perfect symphony the system also allows editing and rearranges 21 | UPSCALE LIVING MAGAZINE | MAY 2020

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Interior Designer

LOUISE BRADLEY

CREATING LASTING BEAUTY | B Y NATA L I E K I N G

WHAT ARE THE SIGNATURE ELEMENTS OF A LOUISE BRADLEY INTERIOR? I founded the Louise Bradley Design Studio nearly thirty years ago, and over this time we have become a coveted interior architecture, interior design and product design studio, delivering the ultimate in fine taste and excellence. Our Design Studio and Showroom is synonymous with bespoke luxury interior design worldwide.

In terms of our signature elements, we have been reflecting our classic contemporary aesthetic, neutral colour palette and unique details, as the heart and soul of our design style, since starting the Studio. The classic contemporary aesthetic provides a timeless solution for interiors, unfettered by passing trends.

YOUR INTERIORS ARE LAYERED WITH BEAUTIFUL ANTIQUES AND INTERESTING TEXTURES AND HAVE A VISUALLY SATISFYING MIX OF CLASSIC AND CONTEMPORARY ELEMENTS. HAVING BEEN IN BUSINESS SUCCESSFULLY FOR DECADES, IT’S A TESTAMENT TO YOUR ABILITY TO DEFY TRENDS AND CREATE YOUR OWN TIMELESS AESTHETIC. For every client the balance between the classic and contemporary elements of the design is different, it will often mean working with the original features of the property, but the style is often dictated by the client’s aspirations. The interior reflects this with the choice of furniture and finishing palettes very often we will source antiques found in our favourite European antique districts mixing these into the space with beautiful finishes,

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unique textures and a colour pallet to create the mood and spirit of each room yet ensuring the design language follows throughout the home.

When it comes to the furniture, we started to design our pieces very early on in the business’ history, as we found that our clients wanted our interior design sensibilities to be translated into furniture pieces. For many of our clients we create unique, bespoke pieces using beautiful finishes adding to the overall look and feel of the particular interior we are creating and of course these pieces are always functional, be it a book case, a hidden bar area or to hide the audio visual when not in use.

WHAT ARE WAYS THAT YOU GET TO KNOW THE ESSENCE OF WHO YOUR NEW CLIENTS ARE AND WHAT THEY WANT FROM A HOME? We are very lucky to have fostered strong relationships over the years with our clients and their families, and the relationships continue to evolve. To create the perfect home, we spend a lot of time simply understanding how our clients wish to use the space In line with their lifestyles – how they work, socialise and relax, which rooms they spend the most time in, any daily rituals and routines they might have that require a designated space.

Very often, it will be the small details that can inspire the whole interior scheme.

HOW DO YOU CREATE AMBIANCE IN YOUR INTERIORS? Creating the right ambiance is a complex process, which sees the designer use their aesthetics, taste and percep-

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tiveness to create the perfect interior. In the whole process, everything matters – from working with the original features of the property, the overall interior architecture and the consideration of natural light, combined with the layering of carefully selected colours, textures and patterns all combine to create the ambiance. The architecture of the home will very often be the starting point and the detailed brief we take from the client. From there we start on the concept and the design evolves until the client is totally happy. Once the concept is frozen the detail design is carried out. My favourite parts of a project are the design process, I love the creativity and working with the project team see all of the various elements being brought together, and then finally the layering of the artwork and accessories on completion creating the overall ambiance of the finished home.

DO YOU HAVE FAVOURITE PLANTS THAT YOU INCORPORATE INTO YOUR EXTERIOR DESIGNS? Greenery is so Important within an Interior; plants add so much life to a space whether placed in the home or outside. There are often trends with plants however some of my favourites are ferns, succulents and orchids are always very elegant. Fig trees are very popular at the moment and I have used them recently in a number of projects.

As we’re all unable to travel at the moment I’m finding myself looking back at past travels to the UK as a point of inspiration for homes and gardens.

The UK is a wonderful country with such a rich history. It has a beautiful balance of vibrant cities, where you can pick up the latest inspirations and connect with the international creative community, whilst the amazing English countryside offers time to reflect and slow down.

The UK has always been a melting pot of ideas, inspirations and global exchange, combined with its heritage and traditions, which are close to my heart.

YOU’VE APPROACHED RETAIL IN A WAY THAT FEELS VERY SPECIAL. FROM THE LAYOUT TO THE ONEOFF ANTIQUE ACCESSORIES. WHAT ARE A FEW CLIENT FAVOURITES?

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One of the things that our retail clients love the most is that our showroom that it is arranged into beautifully designed room sets, each providing instant inspiration as to how certain furniture pieces and accessories can work together. We design so many pieces in the Collection, adding to it often. Some of my favourites are the Nibbled Edge Occasional Table and the Hemingway Sofa, both are crafted within the UK by our expert craftsmen, the quality is important to our clients so we when designing we use the best materials. Finally, our clients are also always Inspired by the wide selection of object d’art and accessories we have in our showroom, which are expertly sourced by our team across Europe.

Every project has different architectural elements to work with and with traditional properties we always respect these features. Whether it’s framing the huge floor to ceiling windows with beautiful window treatments, creating decorative panelling In line with the original period, to selecting natural stones or marbles to complement the often Intricate and beautifully detailed staircase. It's difficult to select a favourite, I would always aim to keep as many of the features as possible, building the scheme around them with a contemporary twist.

These are the essence of the property and through the interiors we aspire to enhance them respectfully and cohesively creating a home that exceeds our clients’ expectations yet is comfortable and relaxed.

ABOUT THE FEATURED PROPERTY:

WHAT IS THE PROCESS LIKE TO WORK HAND IN HAND WITH ENGLISH HERITAGE AS IT’S AN ESSENTIAL ELEMENT WHEN WORKING WITH A LISTED PROPERTY SUCH AS THIS?

Working in the classic contemporary style means understanding the architecture of the neighbourhood and the heritage of the property.

What are interesting features of the neighbourhood and features of a Grade I listed property: The property sits at the heart of the Regent’s Park. The park was a brainchild of Prince Regent George IV and named after him, with the surrounding townhouse and villa designs overseen by John Nash – the most renowned architect of the Regency and Georgian eras in Britain and designed by Decimus Burton. The park was opened to the public for the first time in 1835.

A Grade I listed property is a building of exceptional historical interest, based on its age and rarity, the aesthetic merits as well as national or regional significance. As such, the buildings cannot be demolished, extended or altered without a permission of English Heritage.

FAVOURITE ARCHITECTURAL ELEMENTS TO RESTORE OR TO ADD TO ONE OF YOUR PROJECTS:

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Working with English Heritage starts at the very beginning of the project with the space planning as very often the original footprint of the house has to be respected and the architectural elements of the building which are of particular interest need to be retained within the new design. We work closely with English Heritage to understand which elements need to be retained. In modern living it is important to consider air cooling and technological integrations, all of these elements have to be integrated into the building without disrupting the original architecture, there are many solutions that have to be sought in order to carry this out seamlessly within the interior. For example, the air cooling for this particular property was built into the bespoke cabinetry and pieces of furniture. For the lighting in the principle rooms overlooking the park, we were unable to add in any additional ceiling spotlights, so the lighting had to be considered using antique chandeliers, wall lights, pictures lights and additional lamps. The low-level lighting highlighted some of the architectural features which always gives a lovely effect.

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Leaf Karpa lighting

Elegant decorative lighting Leafs wall lights. Three available sizes, S, M and L. | karpa.pt

BAIA SOFA

Baia sofa owns a retrofuturist vibe that will boost your next interior design project. A luxurious game of shapes and materials that brings a modern influence to any living room or lobby. HommĂŠs Studio has a premium selection of materials that can be used to customize your favorite designs. | hommes.studio

CAVIAR DRAWER HANDLER Harvested from sturgeon and found in the Caspian Sea, our Caviar drawer handle is inspired by the world-renown delicacy. Caviar furniture drawer handle, a perfect add-on to mix and match in your furniture designs. Polished Brass finishes (Also available in Aged & Brushed brass) | pullcast.eu

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“in the red sea of flowers”

An Original oil painting “In The Sea of Flowers” on canvas 30x40 inches | paragonfineart.com

GLAMOROUS TOUCH FOR YOUR HOME

zebrawood grand concert b piano

The golden Zebrawood Grand Concert B Piano is a shining classic among the striking series of @steinwayandsons pianos designed by Dakota Jackson | jakotajackson.com

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AUTOMOBILE

2020 BAC MONO SPORTS CAR | BY JARONE ASHKENAZI

Revealed at BAC (Briggs Automotive Company) Mono’s headquarters in Liverpool, United Kingdom, their second-generation Mono is a stunning street-legal track car. Due to enter production in mid-2021, the car could be brought to the United States by the end of 2021. This is also the first model that Mono has produced that meets emissions and drive-by noise regulations, making it ready to roam the streets of Europe.

Launched in 2011, the BAC Mono’s founding brothers Neill and Ian Briggs aimed to meld a pure driving experience with the latest racing technology. This is done in part by each vehicle behind custom-built – everything from the steering wheel position, size of the seat, pedal reach, and more – to the purchaser’s body shape.

The new model promotes more aerodynamic efficiency with its lower height and a less frontal area along with its reduction in weight. Weighing just 1,256 pounds, 22 pounds less than its predecessor, the reduction of weight is due in part to lighter wheels, some graphene elements, and the use of lighter 3D-printed parts. Engineers also were able to move the battery closer to the center of the car and lower the position of the fuel tank, which lowered the car’s center of gravity and improve the weight distribution.

Under the hood, the new 2.3-liter turbocharged inline-4 – is a Mountune-enhanced version of the engine found in the Mustang Ecoboost – delivers 332 horsepower and 295 pound-feet of torque, both a step up from the previous generation’s model. This powers the supercar to now do the 0-60 mph in 2.7 seconds and hit a top speed of 170 mph.

Few of many other features include • • •

Design: new LED lights, twin-strut wing mirrors, rear crash box and a narrower tail incorporating new LED combination fog and reverse lights complete the new look Innovation: revolutionary generative-design wheels in partnership with Autodesk Driving: reduced pitch under braking, with increased anti-dive at the front and anti-squat at the rear maximizing traction

BAC is already accepting orders for its one-of-a-kind supercar and has priced the car from 165,950 British pounds (approximately $212,177).

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AUTOMOBILE

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AUTOMOBILE

MCLAREN Renews commitment to enhance efficiency and performance

| BY JARONE ASHKENAZI

When it comes to speed, winning the weight race is vital for the manufacturers of hypercars and sports cars. Recently the shift has changed towards a new generation of hybrid supercars, ones that both aim for as much vehicle weight production as possible while maintaining maximum efficiency and speed. In light of such, McLaren Automotive recently announced that they are renewing their commitment to enhancing efficiency and performance in their cars through vehicle weight reduction.

The British automotive manufacturer is one step ahead of the rest – evident in existing models such as the new 765LT, which has an 80kg reduction in DIN weight compared to McLaren 720S – and vow to continue to pursue its core engineering philosophy of weight reduction and enhanced efficiency in their supercars. Part of their overarching strategy is a carbon fiber body structure and miscellaneous components which will deliver superlight supercars that are still built for speed.

Mike Flewitt, McLaren Automotive Chief Executive Officer, confirmed that the company is continuing to enhance its cars by lowering the weight making the company a leader in innovation and manufacturing in composite materials. Flewitt was scheduled to give an address at the 2020 Automotive News World Congress – a significant industry event postponed due to the COVID-19 crisis – to further bolster and explain that McLaren is determined to win the weight race.

In terms of the 765LT, the reduction of weight is thanks to a meticulous effort of changes both inside and outside the vehicle. The use of carbon fiber for its body panels, key aerodynamic components inside the car, including car seats and its center tunnel, have made the car in a class of its own. The components used were fabricated at the McLaren Composites Technology Center in Yorkshire, UK, ‘the first time the new facility has created body components for a McLaren road car,’ according to the press release. Other weight-saving measures include lightweight windows, polycarbonate glazing at the rear, a titanium exhaust system, and other features in its transmission and suspension inspired from Formula 1 grade materials.

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AUTOMOBILE

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JEWELRY

Divine Inspiration

Anthony Lent’s inspiration for the Muse collection is the goddesses of inspiration. An enduring subject of great masters, the divinities of art, music, poetry, and dance – depicted across frescoes, murals, mosaics, and sculptures – became a fitting subject for Tony Lent, founder of the brand. Fascinated by the divine patrons, Tony’s Muse creations feature the face of goddesses with flowy hair, each strand painstakingly carved out by hand. The rings, crafted in 18k yellow gold, are accented with diamonds and hero stones like Mexican fire opal, sapphire and green honey moonstone. | anthonylent.com

JEWELRY

BY SMITHA SADANANDAN

Playful Motion Bucherer’s Dizzler collection gets a trendy makeover this season. The original Dizzler jewels was created, in 1997, by an in-house designer, who was inspired by his observation of how people in a waiting room absent-mindedly turned their rings while daydreaming. The collection’s name, Dizzler, comes from the word dizzy. The playful new rings display a special rotating function – an inner and outer ring are skillfully merged together; they can be turned on their axes and in opposite directions.

Crafted in 18k yellow, rose and white gold, the rings set with diamonds and sapphires in colors of blue, black, pink, orange and violet. | bucherer.com

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From Rome to Abu Dhabi Jannah – A Five Petal Story by Bulgari is an unprecedented collaboration, the first of its kind, with HH Sheikha Fatima bint Hazza bin Zayed Al Nahyan of the ruling United Arab Emirates Royal Family. The Jannah Collection is the embodiment of both Bulgari and Sheikha Fatima’s “joyful and passionate love for life and devotion to heritage.” Lucia Silvestri, the Creative Director for High Jewelry for Bulgari, spent many hours with Sheikha Fatima listening to her stories and vision for the future. “There are a lot of similarities between Italian and Middle Eastern women...the warmth, generous hospitality, and sense of humor. Whether I’m in Italy or the Middle East, I feel at home,” says Lucia. Having visited the Grand Mosque in Abu Dhabi (commissioned by Sheikh Zayed) a number of times, she was inspired by the delicate five petals flowers that adorn the Carrara marble ceilings and architecture. This motif is interpreted in Bulgari’s Jannah Collection. The East-meetsWest Jannah Collection was unveiled in February, under the magnificent dome of Louvre Abu Dhabi. Sonam Kapoor, actress and longtime friend of the brand, played a special role in telling the story of the fusion between eastern and western cultures. A special video dedicated to the collection has the actress embodying the figure of the Bulgari woman across the historic backdrop of two ancient cities – Roma and Abu Dhabi. This high jewelry necklace, in white gold with 492 buff-top emeralds, 14 drop emeralds, baguette diamonds, round diamonds and Akoya cultured pearls, is guaranteed to transfix you. | bulgari.com

Bead Fest This past summer, jewelry designer Loren Teetelli made an interesting discovery. She stumbled upon Kumihimo, a Japanese braiding technique, and now it pops up throughout her collection. On discovering Kumihimo braiding method, she wanted to make a rope using her handmade gold beads. “The beads were my solution to finding a purpose for my scrap metal that isn’t pure enough to be re-melted into sheet and wire (a certain level of purity is a requirement for the jewelry technique I work in),” says the former archeologist, who designs for her brand, Loren Nicole, using 22k gold. The bead rope bracelet, braided using Kumihimo, is made in 22k yellow gold (the beads are threaded on silk). It’s a heavy piece, but the movement is unreal. Who wants to snap it up? | loren-nicole.com

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JEWELRY

Enchanting Padparadscha The Blushing Wing necklace, a one-of-a-kind piece from Gübelin Jewellery, unveiled at this year’s Art Genève, is inspired by the inner world of the padparadscha gem. Gübelin’s necklace and its latest art collaboration, ‘Dial M for Slippers,’ with artist Miriam Laura Leonardi both reference the beauty of the rare sapphire from Sri Lanka. Artistically arranged with organically sweeping elements evoking feathers, the Blushing Wing red gold necklace is set with a 12.10 carat cushion-shape padparadscha sapphire and 120 sapphires in various pastel shades and brilliant-cut diamonds. The carefully coordinated pastel sapphires match the play of colors within the padparadscha in reference to the photomicrography, while the warm hue of the red gold highlights the beauty of the sapphire. To symbolize the ‘Deeply Inspired philosophy,’ each piece of Gübelin Jewellery contains a ruby. | gubelin.com

Hint of Sunshine Robinson Pelham has a lovely collection of ready-to-buy ear wishes and orbs perfect for a fun ear party. This London-based jewelry brand, noted for its signature rainbow gem studded designs, brings out an orb and earwishes series, with a hint of sunshine. The itsy-bitsy ladybirds, bees and spiders, busy weaving tiny webs, in yellow gold are set with multicolored or colored sapphire or diamonds. | robinsonpelham.com

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JEWELRY

Name to Know Every once in a while, a designer pops up on the jewelry scene with remarkable creations that drives us into a tizzy.

Stunning stones (we’ll get to that in a bit) and significant designs make London high jeweler Krishna Choudhary a name to watch. Additionally, the covetable jewels are set with gems that have been treasured by his family back in Jaipur, India. This pair of gorgeous emerald floral earrings, in platinum, have paisley petals fashioned out of 16 cabochon Panjshir emeralds and two round Golconda diamonds. “The Golconda diamonds have been in my family from some time and the idea was to ornate them using the inspiration of the Mughal celestial foliage.

Panjshir emeralds are very rare to find and are known for their amazing quality and color; I chose the Panjshir gems because of their superior quality. They were cut specially for the design, where every petal is cut in a paisley leaf pointing in different directions making it very organic.

The color of the emeralds brings a beautiful volume to the earrings,” says the creative director of Santi Jewels. | santijewels.com

Futuristic Mosaic This brilliant independent jeweler on the New York scene, Heena Shah, is one to watch – and her brand, Valani Atelier, should be on your radar. These gorgeous new emerald rings made in 18k white gold are adorned with over 19 carats of Zambian emeralds and accented with over three carats of diamonds. “These distinct emerald earrings are designed to have a futuristic mosaic appeal, with bold lines and sharp edges accentuated with custom-cut emerald trapezoids on the corners. This one-of-a-kind piece went back and forth until each gemstone was perfectly re-polished to fit into the mounting, taking close to nine months to complete,” says Heena, creative director. | valani.com

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Dual Delight For the Duo Collection, designer Swati Dhanak interprets the dual aspect of not only things but also the varied sides to an individual. Juxtaposed and contrasted with different materials and shapes side-by-side, the new Duo line features a split design on many of the pieces. It also plays off of the last collection in its use of fancy cut diamonds but features a more cluster setting, while focusing on utility. The cigar bands in the Duo series are split in their design; wear each band in multiple ways by turning the sides. | swatidhanak.com

Chase Away the Blues Beirut-born Ralph Masri channels Pantone’s color of the year 2020, Classic Blue, with new iterations in blue sapphires. The Arabesque Deco, Phonecian Script, Sacred Windows, Modernist and Heliopolis collections all in 18k white gold are now available set with blue sapphires or in combination with sparkly diamonds. | ralphmasri.com

Fashionably Bold Jen Rush’s Draper collection might possibly trigger memories of the vibrancy, style, and fashion from Mad Men – the popular American television drama series set in the 1960s. It all began with one ring that she made to mark her adoration for the women in the TV show. Nostalgia for the glamorous 60’s and 70’s era of fashion in New York City, where the designer grew up, prompted her to create “a ring that Megan or Betty Draper might wear for an evening out.” Taking inspiration from Mad men’s women and their sense of style – Megan’s effortless flair for fashion and decor and Betty’s more traditional but equally glamorous – Jen came up with a great mix of versatile cocktail rings. The Draper collection includes pendants, charms, and bracelets in grey or white agate, carnelian, lapis lazuli, malachite, and tiger’s eye with Malayan garnet, lavender quartz, turquoise, purple spinel, amethyst, moonstone, chrysoprase and peridot featuring as accent stones. | rushjewelrydesign.com

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FASHION

DESIGNER SHOE BRANDS FOR MEN

BY ANA MARIA

You can tell a lot about a man just by looking at his shoes. The casual gentleman may prefer high-end sneakers that can withstand wear and look stylish, while the classy gentleman will purchase a gorgeous pair of handmade dress shoes. Irrespective of which category you belong to, you will fall in love with these designer shoes for men and the brands that offer them:

OXFORDS The classic Oxford doesn’t need an introduction. The shoes are instantly recognizable by the closed-lace system and the unique placement of the eyelets. These are located in the quarters, i.e. the part of the uppers that goes around the heel and right to the vamp. This special construction makes the Oxford designer shoes for men snug and streamlined, giving them a formal appearance.

DOUBLE MONK The Double Monk is a unique option for shoe purists because, unlike other vintage shoes, these are fastened with leather straps rather than laces. The Double Monk has two leather straps that allow a better fit especially for narrow and elegant feet. That is the only difference between a Double and Single Monk. These shoes are favorites with traditionalists who prefer vintage shoes that have a timeless quality.

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GUCCI PRINCETOWN CROCODILE SLIPPER WITH DOUBLE G Just because you are home doesn’t mean you should abandon your style. These designer Gucci slippers add a touch of elegance with their fur lining and premium leather make. Of course, it wouldn’t be a Gucci slipper without the iconic double-G icon which serves as the cherry on top of a truly magnificent pair of slippers.

AMADEO TESTONI ANTIQUED LEATHER OXFORDS Considered to be Italy’s most recognized cobblers, Amadeo Testoni offers shoe connoisseurs sleek and elegant designer options that look amazing with tailored suits. The silhouette of the leather Oxfords is mindboggling and, despite their high-end design, the shoes are incredibly flexible thus ensuring wearers can walk in comfort and with confidence.

FILLING PIECES The high-end sneaker label Filling Pieces is known for producing high-end hiking mid-tops and speed hooks. However, the designer Guillaume Phillibert is also known for creating high-tongued styles that have a unique appeal. The luxury sneakers boast laser-etched uppers alongside contrasting materials such as quilted leather.

Y-3 Leading the designer sports fashion industry is Y3, the brainchild of Japanese designer Yohji Yamamoto and Adidas. The unique silhouette of these designer sneakers is due to the designer’s dystopian ethos that has made him an icon in futuristic fashion staples. Merging sporty with forward thinking innovations, Yamamoto appeals to modern trends.

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FASHION

WENDELL RODRICKS

BY JYOTI BALANI

B

orn in Mumbai of Goan parents in 1960 Wendell Rodricks studied Hotel Management and worked in the hospitality industry for six years before studying Fashion Designing in the USA and France from 1986 to 1988. He returned to India, and eventually his ancestral village in Goa, in 1993. Wendell’s first collection from Goa earned him the title ‘Guru of Minimalism’ and his next collection in 1995 pioneered the concept of ‘resort wear’ and eco-friendly garments in India and eventually put Goa on the fashion map of the world. A designer with an international presence Wendell presented his unique garments, inspired by Goa and India, at major fashion events. Rodricks had the honour of being the first Indian designer to be invited to show at World’s largest garment fair IGEDO in Germany (1995), Dubai Fashion Week (2001), Malaysia Fashion Week (2002), the prestigious Paris Pret-a-Porter salon (2007) and the world’s biggest organic fair BioFach in Nuremberg, Germany (2012). In 2007, the Confederation of Indian Industries invited the designer to showcase two fashion shows in Bryant Park, New York to celebrate the 60th year of India’s Independence. Rodricks has also, shown at Festival of India (1993) in Beijing and Shanghai in China and has shown in Sri Lanka.

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Wendell Rodricks was instrumental in planning the first ever Lakme India Fashion Week in 2000 and guiding it in an advisory capacity during its formative years. In 2000, 2003 and again in 2008 he was honoured as the ‘finale’ artist for the event. In 2002 Wendell was named Man of the Year, a prestigious honour from Goa Today magazine. In 2014, the designer was awarded India’s fourth highest civilian honour, the Padma Shri by The President of India, Pranab Mukharjee for Art (Fashion Design), honoured by the All India Konkani Parishad, bestowed the Rainbow Warrior Award by Kashish Film Festival and conferred the distinction of Knight in the Order of Arts and Letters (Chevalier de l’Ordre National des Arts et des Lettres) by The Ministry of Culture and Communication of France. On 12th February this year, the much loved and respected Wendell Rodricks passed away peacefully in his sleep at the age of 59 in his hometown Goa leaving many of his friends and admirers devastated. In this feature we spoke to Schulen Fernandes, Creative Head of the brand Wendell Rodricks about the current and future trends of fashion and the future of the Indian fashion industry.

FASHION

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WHAT DO YOU CONSIDER THE MOST IMPORTANT FACETS OF THE INDIAN FASHION INDUSTRY? The access we have to a vast, culturally rich heritage of the arts as well as the crafts of our beautiful indigenous communities spread across so many states. Each one so distinctly special and unique. There’s so much to inspire in terms of traditional weaves and surface textures. As an industry, many of us are committed to the cause of restoring these heirloom techniques and their most often, undervalued hand crafted appeal. The upsurge in the relevance of slow fashion, which until now was peripheral only to the luxury segment, is thankfully taking on a new role with most fashion houses also employing a sustainable approach to their processes. Lastly, we are a 2.5 plus trillion dollar industry and the world’s sixth largest fashion market, one that also employs a fair amount of women as it’s workforce. The Indian fashion industry is hence an empowering business that supports society and the economic structure of our country.

WHAT DO YOU THINK ARE THE CURRENT AND FUTURE TRENDS IN FASHION? Fashion in collaboration with science, engineering and technology will be the new future. For the last couple of years the most important trend has been to impact a positive change on our planet while supporting evolving and conscientious fashion. Innovations with a purpose like the bra developed with the ability to detect tumors, catalytic clothing, air-dyeing which has drastically reduced the water and energy usage as well as cognitive computing to forecast trends for future seasons that could help reduce excessive manufacturing. Brands will offer more transparency and insight into their processes, almost like a nutritional sticker for their clothes. Knowing where the fabric was sourced, how the clothing was made, the technician’s name who stitched your shirt etc. While considering this present global crisis, I think for the Indian fashion industry the spotlight will shift further more towards including local artisanship with technology, to help raise and sustain the revenue within our economy. Consumers will play a huge part in driving the change too, with informed responsible buying.

DEFINE ‘FASHION’ Fashion is affordable art, thematic or practical wearable art. It’s the freedom to choose and express yourself. It’s meant to pique your interest, to be new, to be aspirational but most of all it is meant to spark joy and make you happy. It’s not defined with clothing alone, it could be a hairstyle or a bag or a shoe. Fashion is essentially about your style. It helps visualize and dress that innate style, one that should be uniquely yours forever.

WHAT WAS THE FIRST ARTICLE OF CLOTHING YOU EVER DESIGNED? As a little girl, I designed and hand sewed a dress for my Barbie doll. It was a slim strapless dress with a low-waisted flounce in lilac cotton twill fashioned from some waste fabric, left over from shortening a long skirt as I recall.

WHAT DO YOU BELIEVE MAKES A GOOD QUALITY ARTICLE OF CLOTHING?

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FASHION

The fabric, I believe it is the most crucial element to making a piece of clothing. If the construction of the fabric is not perfect for a particular design, it can fail the purpose of the design entirely. From it’s drape to how it feels when you put on a garment, as well as it’s tensile strength to handle the eventual wear and care. Besides this, I also find special attention paid to finishing a garment with impeccable finesse is key to it’s longevity too.

From anything and everything. I keep a very open mind and a curious eye to observe. There’s so much to inspire around us. From everyday life to art, to music, history, architecture, nature, cinema or even a piece of furniture. That’s the beautiful thing about design, there’s never a dull moment creatively.

WHAT ADVICE DO YOU HAVE FOR ASPIRING FASHION DESIGNERS?

WHAT ARE YOUR FAVORITE COLORS TO WORK WITH AND WHY?

Beyond getting the right education suited to your aspirations, I completely endorse working with the best there is in the industry. Be it a design house, a publication or a corporate organization. Once you elevate your first exposure and experience to the best, everything is a plus from there on. Nothing can trump what you learn firsthand on the job with standards set to a high early on. It will always throw up aces on your fashion journey to follow.

White by default. I love the elements of calm and a blank canvas that it affords. Then of course black, which gives you a stark non reflective canvas to splash on colour or surface textures lending it a stark graphic palette. I also absolutely love the stunning bright Indian festive colour of ‘Rani Pink’ or ‘Fuschia’, as it is popularly known. So vibrant, feminine, strong, beautiful and celebratory.

HOW WOULD YOU DEFINE THE STYLE YOUR LINE EXEMPLIFIES? I have a special affinity for minimalism, a Goan ethos that is resort inspired and like using Indian geometric lines in a contemporary style. At the core of my designs are clothes with a sensitivity to the environment. My designs feature breathable fabrics and breathable silhouettes in uni-size or fluid drape. I believe the clothes should feel like air, making you less aware of them and more aware of you.

WHAT ARE SOME OF YOUR FASHION GOALS? Presently, with the ‘Wendell Rodricks’ label in which I’m hugely invested, the goal has been to have an online domestic and global presence, which we have never had before. Further to this, I am working on exploring the brand through various licensing deals and other such collaborations with retail opportunities adding to a vibrant palette of this most versatile Indian brand. I’m also working on a special project to further build relationships with a social enterprise at it’s core, empowering women in Goa and hopefully the rest of India too eventually if all goes to plan.

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WHERE DO YOU GET YOUR INSPIRATION?

WHAT ARE YOUR FAVORITE FABRICS TO WORK WITH AND WHY? Natural fibres are my favourite. There’s a certain honesty of feel and drape that unadulterated natural yarns bring to fashion. Especially handloom cotton and khadi. I strongly believe the challenge is to make what is otherwise considered to be a nonchalant fabric stand out in the strong hold of glitzy synthetic power looms.

WHAT ARE YOUR FAVORITE PATTERNS [PRINTS] TO WORK WITH AND WHY? The WR label from it’s inception has believed in a clean minimalist approach to design and hence patterns form only 5% of our design narrative. Though if I had to pick one, I am largely influenced by geometric designs. So the prints or surface textures created and developed are usually geometric and largely abstract in appeal. The aim is to always ensure to never let a print or pattern over power the design or it’s wearer. 

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JEWELRY

PIRANESI

TIMELESS LUXURY | BY HELÉNE RAMACKERS

I

n 1845, one man started a family legacy of excellence, quality and fine craftsmanship in majestic jewelry that continues to this day.

Abraham Hajibay-Piranesi was a successful jeweler in the Orient, who desired for something that only the Italian renaissance tradition of artistry could provide. He moved to Milan where his experience in the Orient, his vision for artistry, and the influence of the Italian culture gave rise to his brand, Piranesi, a collection of carefully

collected colored stones and curated designs, delivering classic jewelry with an edge from generation to generation.

Abraham’s great-grandson, Sami, carried on the family heritage of traditional excellence and craftsmanship using the world’s most precious gems and metals. Sami’s extensive experience throughout his exotic travels across the world had brought him a unique understanding of rough stones, diamond mines, cutting stones, pearls, estate, and vintage jewelry. And most of all, a

The Boutique Collection - Mosaique Series Bold and brilliant hues of colored sapphires and intricate design, reflecting the detailed workmanship of Italian mosaique architecture is what makes this playful and soulful collection. Pictured is the R3805, 9.99 carat diamonds, ring set in 18K white gold.

sophisticated taste for excellence.

As the company evolves from generation to generation, it is now carried on by Sami’s wife and children. Piranesi continues to be a leader brand and has carved a niche in the jewelry world. It has developed the boutique collection, alongside the masterpiece and couture collection, enabling the brand to deliver the Piranesi experience to a wider audience worldwide, with a dominant presence in the finest stores in the country. | www.piranesi.com

Boutique Collection: Eternita’ Tailored for forever, the Eternita’ collection features the classics while introducing a modern design forever. Pictured are the colorful hues of the R4042 eternity bands featuring calibrated pink and blue sapphires, rubellites, and amethyst. The cuts range from oval cut to ascher and emerald cut.

The Boutique Collection – Pietra Series A bold take on semiprecious stones, the Pietra collection embodies the beauty of water colored pastels, delivering a modern and refined look. Pictured is the R4042, 24.34 carats emerald cut green Amethyst, ring set in 18K rose gold.

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Couture Collection – Diamante Series A brilliant take on a collection where diamond play center stage, accented by pave detail and design.

Pictured is E4681-1, 19:32 carats and pear shape diamonds, earrings set in 18K white gold.

The Boutique Collection – Oro Series A fresh glow of precious metals, white, yellow, rose and blackened gold, in a timeless, yet edgy setting, creates this distinctively wearable collection. Pictured is the R4523-4, 8.80 cts diamond briolette center, earrings set in 18K satin black gold.

The Masterpiece Collection It’s the epitome of the rarest, most precious and most sought after, one of a kind stones, each accompanied by a certificate. Understated designs highlight the magnificence and pureness of the stones. The inspiration comes from the natural beauty and rareness of each stone, collected over the past century, from generation to generation.

Pictured here is The Elizabeth E3528-3, 51.74 carats pear-shape cabochon Emerald drops and 56.56 carats briolette diamonds, earrings set in 18K white gold.

The Masterpiece Collection Pictured is E3425-9 - D1045-58: 12.32 carats Fancy Intense Yellow pearshape diamonds and 15.68 carats pear-shape Diamonds (D-H; VS1-SI2), earrings set in platinum; accompanied by GIA certificates.

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Find Your Zen

Visit Santa Fe, New Mexico | BY TRACY BEARD

S

anta Fe, New Mexico, rests in the shadows of the Sangre de Cristo Foothills. This magical city, situated 7,000 feet above sea level, was once home to Pueblo Indians and Spanish Conquistadors. Today this uniquely spiritual place boasts modern-day shops, tasty restaurants, resplendent accommodations and transforming spas. The Inn of The Five Graces and Sunrise Springs, an Ojo Spa Resort, offers two distinct oases where guests can escape and leave their angst behind. Visit these two spas and discover a renewed sense of calm, tranquility and rejuvenation.

The Inn of The Five Graces is in the historic Barrio de Analco neighborhood near the center of Santa Fe. Owners Ira and Sylvia Seret share a passion for art and design that began in their youth. This fascination grew during their years together in Afghanistan, Pakistan and along the Silk Road. Today the fruits of their passion are displayed at The Inn of The Five Graces.

The Inn boasts an incredible array of vibrant rugs and textiles, beautiful furnishings, and ancient architectural design elements. The public spaces and guest suites are all individually aimed at assisting guests to step back in time and reimagine when all goods were crafted by hand revealing the inner soul of the creator.

massage strokes to ease my tension. The heat from the rocks allowed for more profound muscle relaxation and I learned that they activate the parasympathetic nervous system, one part of the sympathetic nervous system. The sympathetic nervous system controls our “fight or flight” response, and the Parasympathetic Nervous System is the “rest and digest” response, which is why the added heat helps to relax the customer.

Himalayan salt stones contain 84 naturally occurring minerals, and they give off negative ions. These minerals provide gentle exfoliation, and they assist in the detoxification process. The negative ions help to decrease inflammation, and the salt helps to replenish the body’s lost minerals and uplift the spirit. I thoroughly enjoyed my salt stone treatment. The Inn of The Five Graces Spa offers several other spa options for guests to enjoy, and each one emphasizes restoration and the healing power of touch.

In 2019 the Serets opened the Spa at The Five Graces.

This resplendent spa features elaborate mosaics, exposed adobe walls, serene statues and exceptionally handpicked pieces of art from around the world. The embellished fabrics, luscious sheets, flickering candles and bubbling fountains help to fashion an ambiance ripe for nurturing transformation. The luxurious setting paired with well-trained professional therapists results in a restorative experience for the mind, body and soul. Skylights, kiva fireplaces and hand-tiled fountains add to the spa’s intrinsic beauty.

Sunrise Springs, an Ojo Spa Resort, rests on the outskirts of Santa Fe. It is the perfect place for inner healing. Visitors can simultaneously lose and find themselves by letting go of the things in life that don’t serve them well and by consciously inviting in things, people and thoughts that inspire and enrich them. This peaceful, inviting resort offers a multitude of different yoga sessions, spa treatments, informative classes, hikes and exciting activities. Guests can visit for a few hours or stay for weeks.

Sunrise Springs Resort spans 70 acres of thoughtfully designed spaces showcasing the beauty of the high desert created by the legendary waters found beneath the surface. The artisanal springs are cold and untouched. The waters are free from contaminants after purging their way through the protected layers of rock to reach the surface. The spring waters irrigate the gardens, fill the soaking pools, tubs, and tranquil ponds and replenish the resort’s two wells.

The highlight of my visit to The Inn of The Five Graces was my Himalayan Salt Stone Massage. The treatment began with an herbal heat pack filled with cinnamon, cloves, allspice, orange, cayenne and rice. The herbs not only release a pleasant aroma, but they help to soothe and relax tense muscles. The therapist then used hand-carved, heated Himalayan salt stones in conjunction with fluid

Guests can opt for a variety of spa treatments, spend time in one of the three repose pools, book a private soaking tub or use the steam room and steam showers.

They can take a dip in the saltwater pool, enjoy a cooking class, play with puppies or take part in a reflective and informative session around the medicine wheel.

The heated saltwater, junior Olympic-size pool is open

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from May to October, and the sweat lodge is available on Fridays, Saturdays and Sundays.

I found the medicine wheel experience to be contemplative and a fabulous place to leave the negative aspects or worries of my life by the wayside. The leader guided the group through the different sections of the wheel and explained how each one interfaced with specific areas of our lives. It was a friendly, supportive group, and the class bolstered a positive environment.

The resort offers a multitude of spa treatments, and I indulged in two. The first was the Ancient Echoes massage where the masseuse uses a variety of massage and energy balancing techniques. The therapist gave me an overall massage and finished with detailed work on my feet. I felt relaxed and calm when she finished.

The second treatment was the Cannabidiol or CBD massage. Honestly, I was skeptical at first. The CBD Massage Therapy Treatment is a full body massage designed to release tension in sore muscles and reduce inflammation in the joints. The masseuse uses CBD oils and CBD products all made in a medical lab in Tennessee, USA. My therapist used three different types and recommended that I leave the oils on as long as possible. I felt relaxed after my treatment, but I didn’t realize the full effect until an hour after finishing.

My feet had ached for days before my trip, and an hour after my treatment I realized I had no pain. I have had other massages that did not render my feet pain free like the CBD massage.

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Sunrise Springs has numerous options to help guests recharge their minds, bodies and souls. I would highly recommend a private soak in one of the Ojitos. These open-air soaking tubs are phenomenal. Surrounded by trees, overlooking the pond and warmed by the flames in the fireplace, this outdoor experience is both exhilarating and relaxing.

The Inn at The Five Graces and Sunrise Springs Resort offer visitors exceptional experiences, relaxation, and a chance to leave their angst behind and find their zen. Treat yourself to a visit to Santa Fe and indulge in a stay at one or both fabulous places.ď ľ

TRAVEL

JERUSALEM | BY REBECCA UNDERWOOD

Jerusalem, one of the world’s oldest and most enchanting cities, attracts more than 3.5 million tourists annually. Visitors are richly rewarded with a unique spiritual experience and a mesmerizing insight into a colorful kaleidoscope of history and culture. With a turbulent past, which continues to this day, Jerusalem is considered to be a sacred site for Jews, Muslims, and Christians alike.

Architectural finds unearthed in the area known as the City of David reflect signs of human settlement dating back to the 4th millennium BC. The towering walls surrounding the Old City were initially constructed by the Israelites in the 9th century BC and rebuilt in the 16th century during the reign of Suleiman the Magnificent, the Ottoman Caliph. The Old City, which is divided into Armenian, Jewish, Muslim, and Christian quarters, was recognized as a World Heritage Site in 1981.

Jerusalem offers an extensive choice of places to stay. Still, for those seeking a spot of high-end pampering, the luxurious David Citadel Hotel, located on King David Street, is within walking distance to the Old City’s Jaffa Gate entrance, and it’s just the ticket. This property offers the largest bedrooms in Jerusalem, and I was most fortunate to be allocated an elegant junior suite measuring 47 sq meters and featuring a furnished terrace overlooking the Old City. Sumptuously furnished with oak parquet flooring, a chic lounge area, and an ultra-comfortable bed swathed in crisp, white linens, it was the perfect sanctuary. The spacious bathroom, furnished with Carrara marble tiles, includes a large bathtub and separate shower, and for those of us with a penchant for high-end brands, a generous selection of BVLGARI bathing products.

Up with the larks the following morning, I headed for Seasons, one of the hotel’s many stylish dining venues, where the extravagant buffet includes a wide variety of delicious slices of 60 | UPSCALE LIVING MAGAZINE | MAY 2020

bread, cakes, fruits and salads, hot dishes and delicious fresh fruit juices. I must admit that I still managed to indulge in two sweet pastries, and to feel a trifle guilty, I made my way to the fabulous outdoor swimming pool. After a few strenuous laps in the 28°C waters, I had every intention of planning my diary for the rest of the day and swiftly succumbed to a mid-morning snooze on a comfortable sun lounger. Guests residing in the hotel’s suites are welcome to take advantage of the lavish executive lounge, which presents hot and cold light dining options throughout the day. I selected a few dainty sandwiches and a scrumptious lemon tart along with a piping hot cup of tea, and then it was time to head outside, and I made my way to the Temple Mount in the southeastern section of the Old City.

Known to Muslims as Al-Haram A’ Sharif, Temple Mount is the location for two of Islam’s most sacred places of worship, the Al Aqsa Mosque and the Dome of the Rock. It is also the site of the First and Second Temples, revered by those of the Jewish faith. The view of the exterior of the Dome of the Rock, which features 5000 shimmering gold plates, donated by the late King Hussein of Jordan, is simply unforgettable. This site is revered by Jews as the place where Abraham prepared to sacrifice his son, Isaac, and for Muslims, it is the place where the Prophet Mohammed ascended into Heaven.

The nearby Western Wall, which supports the outer section of the Temple Mount, is where the Second Temple once stood. Judaism’s most sacred site for prayer, this is where worshippers recite scriptures, and it is believed that prayers written on small pieces of paper, which are inserted into the cracks between the stones, will take precedence.

I then headed back towards the Jaffa Gate entrance to view the spectacular King David

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TRAVEL open-air sound and light show at the Tower of David. The inner walls of the ancient citadel present a magnificent display of colorful cinematography and music, which depicts the fascinating story of David, the shepherd, poet, warrior, and musician, who emerged as the founder of Jerusalem and King of Israel. The audience was enthralled with the spectacle, and the electric atmosphere was enlightened by joyous outbursts of spontaneous applause.

The experience was simply unforgettable.

Later in the evening, while exploring the area around my hotel, I came upon a trendy restaurant. Primitivo, located on King George Street, is the ideal spot for casual dining, and it was buzzing with locals and visitors alike. At the same time, a stream of young and trendy waiters balanced various dishes emanating enticing aromas. I ordered the succulent 300g entrecote steak with roasted potatoes, zucchini, and garlic confit, which was served with aplomb, and accompanied by a glass of 2012 Flam Noble; the flavors were enhanced to another level.

The following morning I realized that there was so much more to see and do and decided to extend my stay. I checked into the Eshel Suites located on Even Yisra’el Street, a stone’s throw away from all the action on Jaffa Street. I opted for a spacious two-bedroom apartment with a furnished balcony, which was the perfect spot for my morning coffee. The apartment features a large lounge with a dining area and a contemporary kitchen with every appliance, including a washing machine and every gadget needed to whip up breakfast. After a comfortable slumber and a revitalizing shower, I was ready to delve again into Jerusalem’s history.

I hopped on a local bus and entered the Old City through the Lion’s Gate and walked along the Via Dolorosa, also known as the Stations of the Cross. As I made my way through the myriad of narrow cobblestoned alleyways crammed with market stalls, displaying every kind of colorful trinket and souvenir imaginable, the magnificent façade of the Church of the Holy Sepulchre appeared.

Christians consider this church to be built on the site of Calvary, where Jesus was crucified, died, and rose from the dead and within the church are the last five Stations of the Cross. A small chapel, which is accessed by a winding, stone staircase, is the site of the 10th Station, which is where Jesus was stripped. The 11th Station, behind the wall, is the place where Jesus was nailed to the cross, and the shrine features the most exquisite mosaics. The 12th Station, the Rock of Calvary, features a Greek altar, ornamented in Eastern style, and it stands over the place where Jesus and the two thieves were crucified. In the bedrock, beneath the altar, is a large crack, caused by an earthquake on the day Jesus died, and visitors are welcome to touch the stone. The 13th Station is where the body of Jesus was anointed after his death, and the 14th Station is the Tomb of the Holy Sepulchre, the site of Jesus’ burial and resurrection and Christendom’s most sacred place. It is clear that this site offers a truly spiritual experience, and the atmosphere is all-encompassing.

In the late afternoon, I embarked on a stroll along Jaffa Street, a pedestrianized main thoroughfare crammed with little shops, restaurants, and bars. As the trams whizzed past at regular intervals, I spotted a stream of people entering the Machane Yehuda Market. This is the hub of 62 | UPSCALE LIVING MAGAZINE | MAY 2020

Jerusalem’s community, a maelstrom of colorful stalls with fruit, vegetables, nuts, dates, and spices piled high and the enticing scents of fresh bread, cakes, and biscuits waft in the air. I purchased a few plump avocados, bananas, and pomegranates. I then sat down at a juice bar where I was soon engaged in conversation with a few locals who recommended lunch at the Sea Dolphin, a family-owned restaurant, which was established in 1967.

That afternoon I wandered along with Shim’ on Ben Shatakh Street and spotted the Sea Dolphin, busy with locals dining alfresco in the sunshine. I ordered a platter of seafood, which included shrimp, calamari, crab, mussels in garlic and white wine and served with a chilled glass of 2016 Shoresh Blanc it was an exceptional dish. Striking up a conversation with a group of my fellow diners, I proposed a toast; ‘Mazel tov Jerusalem, and thank you for a wonderful experience.’ Accommodation For more information on the featured hotel, visit thedavidcitadel.com or call +972 2 6211111. And for the Eshel Suites visit eshelsuites.business.site or call + 972 58 606 0264 Attractions.

For a fantastic family day out, visit Jerusalem Zoo, one of Israel’s most popular attractions, which is non-profit making and family-owned with education, research, and conservation at its heart. For more information, visit jerusalemzoo.org. And for more information on the King David Light Show at the Tower of David, visit tod.org.il.

Markets and Tours.

Experience the tastes of Jerusalem’s markets, including The Old City and the Machane Yehuda Market with a Yalla Basta Bite Card. For more information, visit yallabasta. com. And for tours focusing on religion, the Bible, archaeology, history, adventure, nature, culinary activities, and cultural exhibitions take advantage of a reputable and reliable local tour operator. For more information visit genesis-boutique-travel.com or call +972-2-6765868 Wine Tastings The Covenant Israel Winery is the Israeli arm of the renowned Napa Valley boutique winery of the same name.

Covenant produces premium Israeli wines from select vineyards located in Upper Galilee. The Tel Aviv tasting room is located in the chic Neve Tzedek neighborhood and provides private wine tasting in an intimate setting with a beautiful view overlooking the Mediterranean Sea. For appointments and more information contact info@ covenantwines.co.il Travel Accessory GoStyler is the world’s first cordless blow-dryer that recharges in only 30 minutes. Features include an LED indicator and dual heat and relaxed mode for sleek styling.

Weighing 1.5lbs, it’s much lighter than a traditional hairdryer. Usage time is 78 mins (cool), 35 minutes (low heat), and 16 minutes (high heat). For more information visit buygostyler.com

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WHAT’S NEW “Bringing you the finest places around the world is what we love to do here at Upscale Living magazine. In keeping with this tradition, we are focusing on introducing you to new kids on the block or accommodation establishments with a re-looked lease on life.

Grab your travel diary as you want to get to these places as soon as possible!”

| BY HELÉNE RAMACKERS

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SIRENIAN BAY RESORT & VILLAS PLACENCIA, BELIZE

Sirenian Bay Resort & Villas announced the opening of twelve new bungalows on March 26, 2020, at the luxury, family owned boutique resort in Placencia, Belize. The oneand two-bedroom beachfront bungalows offer ocean or pool views, sleep from two to six guests and feature private porches or balconies and outdoor showers.

In addition to the newly opened bungalows, the resort has three villas ideal for multigenerational families of all ages, large groups and wedding parties. The villas can host from 2-14 guests and offer personal chef service and private butlers, private pools and outdoor living areas. Each villa has a full kitchen, spacious living areas, and comfortable bedrooms with over-sized bathrooms. Complimentary local ground transportation and other amenities ensure that from beginning to end, your vacation will be relaxing and hassle-free.

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Belize is an English-speaking country filled with adventure, culture and history. Traveling to this Central American location has never been easier as direct flights to Belize City are offered on many major airlines from cities including New York, Atlanta, Miami, Dallas, Houston, Minneapolis and more. Belize is known for its world-class watersports such as diving, snorkeling and fly fishing at its Barrier Reef, the second largest in the world.

Off-property excursions include snorkeling in the Gladden Spit and Silk Caye Marine Reserve where Loggerhead turtles, stingrays, spotted eagle rays and nurse sharks congregate or nearby Laughing Bird Caye National Park which is surrounded by crystal blue waters and stunning natural coral reefs. The resort can arrange diving trips as well as certification courses.

Placencia is located at the southern tip of a gorgeous,

emerald peninsula in southern Belize and offers guests a prime location to experience everything from ziplines through the jungle to ancient Maya Temples and cacao farms. With 16 miles of sandy beaches, the peninsula is surrounded by the Caribbean Sea to the east and the charming Placencia Lagoon to the west overlooking the Maya Mountains.

Guests can fill their days with adventure or simply relax in the resort pool, unwind in The Siren’s Spa and have dinner and a tropical drink at Inky’s 19th Hole Restaurant. The Village of Placencia is a quaint village, where you’ll find coffee shops, bistros, local restaurants, and the main boardwalk lined with local artisans. Sirenian Bay is situated near the middle of the Peninsula, with convenient access to everything Placencia has to offer.

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WYMARA RESORT & VILLAS TURKS & CAICOS

Boutique in look and feel, Wymara Resort & Villas comprises just 91 guestrooms and suites, two restaurants, a full-service spa with daily fitness classes and an array of water sport activities.

Guests looking for the ultimate private escape will love the recently launched standalone villas which sit just two miles away from the resort.

of the natural light. Each villa has an ocean view infinity pool and courtyard waterfall pool as well as an over water swim and sunbathing platform suspended over the impossibly blue water.

A sunken firepit provides the perfect space to enjoy a night cap following a delicious BBQ prepared by a private chef, available on request.

Unlike anything else on the island, each offers modern indoor-outdoor architecture, an ocean view infinity pool, overwater swimming platforms and uninterrupted panoramic views of the shallow waters of Turtle Tail.

As well as enjoying access to all the main resort’s facilities via the complimentary on-demand transfer services, guests also have their own on-site villa manager, concierge, private chef and 24-hour security. Villa residents will have access to a brand-new recreational area, exclusively available for villa residents only.

This will include a state-of-theart gym, tennis court, basketball hoop, steam room, sauna, game room, heated whirlpool, bocce ball court and a 25-metre swimming pool.

The state-of-the-art four and five-bedroom villas, which launched in June 2018, have been thoughtfully designed

by English architects Simon Nicholls and Chris Davies of Coast, who have created spacious indoor and outdoor living areas that make the most

Within the resort, the 91 gues-

trooms, suites and penthouses are housed in whitewashed buildings around the pool and along the powder white sands of Grace Bay Beach, most with ocean views. The design is contemporary in style with clean lines, a cool white palette and shots of vibrant color.

Suites have spacious living areas, state of the art kitchens and expansive terraces with impressive views. The crowning jewels are the Oceanfront Penthouse Suites, each measure over 3,700 square feet and boast expansive L-shaped terraces with some of the best views of Grace Bay Beach. After a strenuous day of swimming, sunbathing and exploring there is no better place to relax and rejuvenate than the Wymara Resort Spa. All treatments are with Eminence Organic products which use sustainable farming and green practices to create natural, organic products.

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MADRID

Cibeles Fountain, Madrid, Spain

FOR A MESMERIZING CITY-BREAK | BY REBECCA UNDERWOOD

© Madrid Destino Cultura Turismo y Negocio, 2013 and Paolo Giocoso.

M

adrid, the bustling capital of Spain, attracts more than 10 million visitors annually and offers an intriguing glimpse into a colorful tapestry of history and culture through its magnificent museums located in the area known as the ‘golden triangle of art.’ Art lovers gather at the Prado Museum, the Museo Nacional Centro de Arte Reina Sofia and the Thyssen-Bornemisza Museum gazing upon their glorious treasures including masterpieces by the supremely talented Valázquez.

Diego Valázquez was the leading artist in the court of King Philip IV and one of the most influential painters of the Spanish Golden Age. Born in Seville in 1599, Valázquez died in Madrid in 1660, and to view examples of his work, I headed for the Museo del Prado, which dates back to 1785. At King Charles III’s command, the striking building was designed by Juan de Villanueva to house the natural history collection, and later, Ferdinand VII, the king’s grandson, decreed that the Spanish Crown’s collection would be housed there and the museum duly opened to the public in 1819.

The Prado’s exhibits include paintings from the 12th to the early 20th centuries in addition to an extensive collection of classical sculptures, decorative arts, prints, drawings and photographs and the number of works by Velázquez, Goya, El Greco, Titian and Rubens ensures that this museum remains one of Madrid’s most popular attractions.

European masterpieces include The Descent from the Cross by Rogier van der Weyden, The Garden of Earthly Delights by Jheronimus Bosch, The Nobleman with his Hand on his Chest by El Greco, and The Second of May 1808 and its companion The Third of May 1808 by Goya, which focus on Spanish rebellion against French occupation. And of course, the highlight of my visit was the time I spent appreciating Las Meninas by Velázquez, which is quite simply intoxicating.

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and presents contemporary collections on an international scale, including excellent works by Spain’s greatest masters Picasso and Dali. Another exhibition includes ‘Is the War Over? Art in a Divided World’, which covers the period from 1945 to 1968 and focuses on the artistic transformations during the development of tensions between the Soviet Union and the United States.

It is a fascinating collection, and I was particularly drawn to the pieces displayed in room 425 under the title ‘Spain is Different – Tourism and aperture in the 1960s’, which capture the re-establishment of relations between Spain and the United States following the alliance in 1953 and the rapid development of tourism, which remains Spain’s most lucrative industry.

More artistic masterpieces are on view at the Thyssen-Bornemisza Museum and include works

by Carravaggio, Monet, Van Gogh, Gauguin, Mondrian, and Carpaccio. I was most fortunate to spot the Portrait of Henry VIII of England by Hans Holbein, the Younger. Painted in 1537, it is a magnificent work of art and reflects the king’s regal pose and bearing with expertise.

A trifle weary after my explorations, I hopped on a local bus for the short journey to the Aloft Madrid Gran Via, located in a vibrant part of the city and steps away from all the hustle and bustle of the Plaza del Callao. Accommodations are spacious and feature contemporary furnishings, including comfortable platform beds swathed in crisp, white linens, ensuring a deep slumber. I opted for a loft terrace king room, which affords a beautiful view overlooking the city and a spacious private terrace with sun loungers. After relaxing a while, I headed for the splash pool on the top floor of the property, and following a refreshing dip, I ordered an iced orange juice from the adjacent WXYZ Bar and reclined on a sunbed. I had every intention of studying my diary and promptly succumbed to an afternoon siesta.

Later, while surveying the meandering narrow streets off the Gran Via, I noted the abundance of little boutiques, thriving coffee shops, and tapas bars. As I wandered along with Calle del Pez, I came upon the Teatro Flamenco Madrid, the only

Royal Palace Madrid.

Changing the Guard.

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Room Mate Alba, Madrid, Spain

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TRAVEL theatre of its kind in the world. ‘Emociones’; the twice-daily flamenco performances attract locals and tourists alike, and I was instantly captivated. The interior of the theatre resembles an intimate lounge with little tables scattered around and adorned with flickering candles. While the audience sipped on their drinks and nibbled on snacks, the heavy curtains parted, and the stunning performance began.

The male and female flamenco dancers, accompanied by excellent singers and an acoustic guitarist, were all spellbinding. The female dancers, dressed in elaborate, colorful costumes, and the male dancer resplendent in a pristine suit, were passionate, exuberant, inspiring, and overflowing with energy. This is a real cultural experience, and when the show ended, the audience was instantly on their feet, demanding encores.

Up with the larks the following morning and after a tasty breakfast, I hopped on the Metro and made my way to Casa de Campo, the location of the Madrid Zoo and Aquarium, which covers 20 hectares and dates back to 1770. Home to more than 6,000 animals, the zoo has embarked on several conservation programs, including successful breeding initiatives for giant pandas. In 1978 China presented Spain with two giant pandas, and their cub, born in 1982, was the first panda born in captivity in Europe through the use of artificial insemination. I was enthralled as I watched the adorable pandas consuming what seemed like a never-ending supply of bamboo, and I then went in search of the western lowland gorillas, chimpanzees, mandrills, orangutans, elephants, rhinos and more. It is clear that each species is afforded space and opportunities for privacy, and the overall experience was delightful.

In the late afternoon, I headed for the Salamanca area, the most affluent part of the city. For those seeking a spot of high-end retail therapy, there are designer shops galore, including Chanel, Hermès, Louis Vuitton, and Gucci.

Resisting the urge to exceed my credit card limit, I retreated to the Hard Rock Café located on Paseo de la Castellana. I wandered around admiring the rock memorabilia, which includes a serviette signed by Elvis, a glittering jacket, once worn by Little Richard, a Roy Orbison guitar, and a letter of a complaint related to the photograph used on the record cover for Dream no. 9. The letter, dated 1975, is from ‘disgusted of Bournemouth’ and is signed by the late, great, John Lennon. Tearing myself away, I was then escorted to my table and opted for the succulent 340g New York Strip Steak topped with herb butter and accompanied by the 2017 Prios Maximus, Ribera Del Duero, Crianza, it was perfect.

With so much more to see and do, I decided to extend my stay in Madrid and strolled along to the newly opened Room Mate Alba Hotel located on Calle de Huertas.

Reflecting on a contemporary theme with a traditional Spanish flair and only a short walk away from the ‘golden triangle of art,’ the property is surrounded by narrow streets crammed with independent boutiques, small shops, bars, and restaurants. I opted for a gorgeous deluxe suite, which measures 44 sq meters with plush furnishings, soft carpeting, and an ultra-comfortable bed. The level of comfort and service is exceptional, and I was delighted to discover that the breakfast buffet is served from 07.00 to Noon.

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After a long luxurious lie-in and a late indulgent breakfast, I hopped on a local bus and made my way to the Retiro Park, which was owned by the Spanish Crown until it opened to the public in 1767. Covering 350 glorious acres, this open-air art museum features countless sculptures and beautiful fountains, including the Fountain of the Fallen Angel, created by Ricardo Bellver. He was born in Madrid in 1845. Bellver’s statue at the apex of the fountain was inspired by John Milton’s Paradise Lost and depicted Satan’s fall from Heaven. I took a stroll along with the Paseo de la Argentina, also known as ‘statue walk.’ I stopped to appreciate the many statues, which represent generations of the Spanish Royal family. I paused awhile beside a beautiful lake, admiring the towering trees and enjoying the heady fragrances emanating from the rose garden, which was designed to reflect the beauty of the Bagatelle in the Bois de Boulogne. The Retiro’s elaborate buildings include a glass conservatory, which is next to the lake. Designed by the Spanish architect Ricardo Velázquez Bosco and built-in 1887, the building was inspired by London’s Crystal Palace and is now used for art exhibitions.

With my time in Madrid was coming to an end, I headed back to my hotel on Calle de Huertas and spotted Casa Alberto, a traditional Spanish restaurant, which is family-owned and runs and was founded in 1827. I joined the locals, some of whom were sipping on drinks at the bar and waiting patiently for a table. I was soon engaged in conversation and learned that the restaurant was frequented by the American movie star Ava Gardner and Vincente del Bosque González, the Real Madrid Coach and the manager of the Spanish national football team; recipients of the 2010 FIFA Cup. I ordered the delicious Iberian pork, marinated in mustard, and accompanied by the 2017 Emilio Moro, and it was an outstanding dining experience. I held my glass high in honor of Madrid and reflected on the words of Pablo Picasso ‘Art washes away from the soul the dust of everyday life’. Accommodation For more information on the Aloft Gran Via visit Marriott. com and for the Room Mate Alba go to room-matehotels. com Airport transfers and local transportation Book private airport transfers for London Heathrow and Madrid. Take advantage of a reliable and punctual first class service. Prices are all-inclusive and guaranteed in advance, so you can sit back and relax upon arrival. Visit blacklane.com Attractions For more information on Madrid Zoo and Aquarium visit zoomadrid.com and for Emociones visit teatroflamencomadrid.com Travel Accessories For a wide range of products including laptop and toiletry bags, travel pillows, beauty cases, umbrellas, and wallets visit Samsonite.co.uk

Judith at the Banquet of Holofernes, Rembrandt. Oil on canvas, 143 x 154,7 cm, 1634. Madrid, Museo Nacional del Prado.

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Left: Cathedral Almudena. Right: The Annunciation, Fra Angelico. Oil on panel, 194 x 194 cm, h.

1426. Madrid, Museo Nacional del Prado.

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BE INSPIRED TO TRAVEL | BY HELÉNE RAMACKERS

When times get tough, we can rely on our memories to get us through those hard moments. Now more than ever, we want our readers to be inspired by the best travel opportunities to indulge in once the time is right.

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ANGAMA MARA, KENYA A remarkable safari lodge in Kenya is the owner-run Angama Mara, inspired by the Swahili word for ‘suspended in mid-air’. Located high above the floor of Africa’s Great Rift Valley, Angama Mara overlooks Kenya’s Maasai Mara, considered by many as the most incredible game reserve on the continent.

Guests can choose between two intimate camps of just fifteen tented suites each, a private airfield and access to the Mara below, tailor-made safari days and a famously warm Kenyan welcome. Days are as action-packed or as gentle as guests choose them to be.

The Mara Triangle is home to Africa’s great mammals, a mere 10-minute drive from the lodge, and experiences to choose from include hot air ballooning, walking safaris, cultural visits to neighboring Maasai villages – or simply do nothing at all. | https://angama.com/

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BOO IBIZA, SPAIN A curator of grown-up glamor and refined sophistication, Boo Ibiza delivers dreams with their comprehensive portfolio of magically memorable portfolios.

Founded by Louise Ann Gibney, her innate talent for discovering exceptional off-market properties means she has a unique portfolio. From hidden 400-year old fincas to 14-bedroomed palazzos, modernist palaces to stylish villas on rocky outcrops, clients’ fantasies are matched with the ‘white island’s’ architectural gems, for either holiday rental, or purchase.

In life, it’s the finishing touches that make the difference. You’ve booked a divine villa from Boo’s sensational property portfolio, what about a chef, a driver, the boat? Boo Ibiza At Your Service is a concierge service composed of seasonal professionals whose remit is to ensure that your holiday experience is not only seamless, but also exceptional. Just ask and it’s sorted. | www.booibiza.com

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BUSHTOPS CAMPS, KENYA & TANZANIA Spending time in nature is one of the most healing and restorative things for stress levels, for emotional stability and for physical wellbeing. At Bushtops Camps in Kenya and Tanzania, guests have the choice of three unique camps, in which they may immerse themselves in the splendour of the natural world, escaping from the banal and humdrum and into a landscape that’s as wild and unforgiving as it is majestic and humbling.

In the magnificent bush setting of either Serengeti Bushtops or Mara Bushtops, guests are at liberty simply to soak up the vast views from their private decks and plunge pools, or to completely immerse themselves in the thrill and unpredictability of nature on game drives. Roving Bushtops allows guests to completely immerse themselves in nature as well as follow its path. | https://bushtopscamps.com/

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LEO TRIPPI EXCLUSIVE GOLF, WINE & WELLNESS EXPERIENCE Award-winning alpine travel specialist, Leo Trippi, launches an exclusive golf, wine and wellness experience in Switzerland for late summer and early autumn.

Accompanied by a PGA golf professional (upon request), this 10-day itinerary will take guests on a golfing odyssey like no other - honing driving and putting techniques against a scenic backdrop of majestic mountains and lakes at some of Europe’s best courses.

Luxurious accommodation, local gastronomy and renowned Valais region wine, as well as deeply relaxing spa treatments will indulge the senses and soothe the body.

Arrive in Gstaad for two nights and play golf at Golf Club Gstaad-Saanenland on day 2. A day of exploration awaits, taking on the Peak Walk by Tissot and spending three nights at the Fleur des Neiges. | https://www.leotrippi.com/luxury-golf-wine-wellness-tour-switzerland/

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SELF-CARE WITH LUXURY SCOTLAND The pursuit of wellness is a travel trend that transcends boundaries: almost everyone, regardless of age and social background, is actively seeking ways to reconnect with themselves, with their loved ones and with the world around them. Whether by way of immersion in nature, a digital detox or rejuvenating practices and treatments, there’s an increasing desire among travelers to return from a holiday having achieved some form of personal betterment.

With locations scattered throughout Scotland’s wild and untamed landscape, an escape to one of Luxury Scotland’s hotels offers guests the opportunity to experience a deep sense of wellbeing without any compromise on comfort, indulgence and standards of service. It is widely accepted that time in nature and being part of something bigger than yourself is a grounding experience, allowing the individual to refocus. | https://www.luxuryscotland.co.uk/

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NABOISHO CAMP, MARA NABOISHO CONSERVANCY Set in the 210km² private Mara Naboisho Conservancy, Naboisho Camp offers spectacular game viewing, from the herds of antelope that dot the plains of this wilderness corridor throughout the year to the high concentrations of predators, including lion and cheetah.

The real magic of Naboisho Camp is its sheer exclusivity – you’ll experience a level of safari solitude and serenity simply unheard of in the busy Serengeti and Masai Mara reserves. With just nine spacious tented suites, Naboisho is an intimate and elegant safari camp that balances your wilderness experience with discreet creature comforts. Even better, Naboisho Camp offers the options of fly camping, walking safaris and night drives. If you have a truly adventurous spirit, don’t miss out on this once-in-a-lifetime opportunity to immerse yourself in the magic of the African bush. | https://www.asiliaafrica.com/east-africa-safari/kenya/greater-masai-mara/naboisho-camp/

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PRIVATE JET SAFARI WITH KER & DOWNEY® AFRICA Tick off your complete African Bucket List in one go with Ker & Downey® Africa’s 18 day Rwanda, Botswana and Mozambique Private Jet Safari. The pinnacle of luxury, this Private Jet Safari invites you to explore Africa’s most sought-after destinations while staying in some of the continent’s most luxurious lodges.

Kicking off on the lush slopes of the Volcanoes National Park forest with a gorilla trek in Rwanda, return to your ultra-luxurious bungalow at Bisate Lodge. Board your private jet and head south to the emerald of Africa, the Okavango Delta and Selinda Reserve in Botswana. Stay at Botswana’s most exclusive camps - Selinda Camp, Abu Camp and Jao Camp before concluding your private jet safari on the remote white-sand beaches of Azura Benguerra in Mozambique. | ker-downeyafrica.com

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SABI SABI, SOUTH AFRICA Stress, overwhelm, burnout, over-saturation ... these are just some of the flipsides of modern life, where ultra-convenience and instant gratification are the norm. Sabi Sabi Private Game Reserve in South Africa provides the ideal antidote to these complaints, forcing guests to slow down, narrow their focus and reignite their appreciation for the wonders of a world that can’t be summoned at the touch of a button.

Located in a vast and wild landscape of the Greater Kruger, Sabi Sabi Private Game Reserve was established four decades ago, offering a luxury safari experience in the South African bushveld. Incorporating the uniquely sumptuous details in each of its four National Geographic Unique Lodges of the World, Sabi Sabi is committed to preserving the natural environment in which it is set. | www.sabisabi.com

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TRAVEL

ST HELENA ISLAND, SOUTH ATLANTIC OCEAN With its uniquely rich diversity of heritage-based attractions, both built and natural, St Helena offers many things to see and lots to do — from visiting the Georgian town to the rugged coastline, from the rolling hills to the stark yet striking geology at Sandy Bay. There is so much more to the island than visitors might imagine.

St Helena is home to the most varied heritage and nature, breathtaking views from the highest peaks, inviting waters, and 100% quaintness. Situated in the South Atlantic Ocean, at 15° 56’ south and 5° 45’ west, and measuring just 47 square miles, it is one of the remotest settled islands in the world. A sub-tropical paradise, it is also one of the most spectacular as far as contrast goes. | http://sthelenatourism.com/

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HOTEL

THE RENAISSANCE BENGALURU RACE COURSE HOTEL | BY JYOTI BALANI

T

he Renaissance Bengaluru Race Course Hotel is the brand’s fourth hotel in India and first in South India. Comprising of vibrant rooms, chic social event spaces, multi-functional meeting rooms with natural daylight, and distinct local flavors, the hotel is the ultimate destination that offers unique experiences exceeding conventional expectations in business travel. The hotel features horse-inspired design motifs given its interesting location and inspires travelers to experience unconventional travel. Situated just steps away from the iconic Bangalore Turf Club, this hotel features 276 modern and artfully balanced rooms offering stunning views of the racecourse. Guests can experience the most peaceful nights with Marriott’s contemporary and relaxing Revive® Bedding in every guestroom. This is the brand’s first hotel in South India and the fourth in line to join the Renaissance Hotels India portfolio.

“The combined efforts of our hotel team and our patrons have gotten us this far, and I would personally like to share my gratitude. We are proud to be a part of this incredible growth story and see the hotel serve as a platform for guests to explore and share all that is vibrant and exciting about the city. With a distinct and conscious effort to present local experiences unusually, the Renaissance Bengaluru Race Course Hotel will always have that surprise waiting for its guests.” said Subhankar Bose, General Manager, Renaissance Bengaluru Race Course Hotel. The affable General Manager has managed to form a great team in his hotel, which is efficient, and as a result, the hotel is very popular. Last year Rohit Pandey- Director of Operations joined this hotel and completed a perfect team that works tirelessly to ensure all guests go back with a smile and look forward to returning to this beautiful hotel.

RESTAURANTS The hotel houses three incredible culinary outlets, including Lush, the casual all-day dining 82 | UPSCALE LIVING MAGAZINE | MAY 2020

restaurant serving delectable cuisines from across the world. Cinnamon is a one-stop destination located at the lobby level for gourmet delicatessen items and sweet treats created by the talented Executive Pastry Chef Ashutosh Gairola. Cinnamon is a perfect place for a cup of masala chai and healthy concoctions freshly prepared by the friendly staff.

R BAR One of the most interesting elements in the hotel is the R Bar, which is a stylish pub with a contemporary twist. Whether it is hand-crafted cocktails and fine wines at R Bar, or interesting small plates of food, this chic venue is ideal for spending a fun evening in Bangalore with a beautifully-designed equestrian décor. To add an essence of art to R Bar, a life-size wooden horse is suspended from the restaurant’s ceiling, making it a highlight of the unique décor and adds an element of artistic design. The outlet has popular live bands performing regularly as part of the brand’s signature program. The entire concept of the R Bar revolves around a contemporary twist where so many exciting elements come together to offer a unique experience. Elegantly designed spaces, fascinating bar rituals, and superior hospitality all come together to create a delightful experience.

Kerala inspired seafood Laksa served with Iddiappam, Mangalorian Koli Ghee Roast, and prawns tempura are popular preparations dished up by the efficient kitchen team. The best part about the food and cocktails is that everything is innovative and exciting; here, the food menu complements the long list of drinks.

The hotel offers extensive facilities for social events and meetings. Spread over 12680 sq. ft. (Including lawns at the hotel) of space, the property features the brand’s signature R.E.N. Meetings Program as well as highly advanced with state-of-the-art audiovisual technology and high-speed Wi-Fi. A team of dedicated event

HOTEL

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HOTEL and wedding specialists are always on board to assist and organize events.

Renaissance Bengaluru Race Course Hotel features all of the brand’s unique experiences, including Evenings at Renaissance, where guests can connect, socialize, and experience the locale through nightly programming. For the true social discoverer, the hotel’s Navigators will help guests experience the neighborhood’s soul by highlighting hidden gems and handpicked local discoveries – the best of culinary, music, arts. More to complement the liveliness of Bengaluru. At Renaissance Bengaluru Race Course Hotel, guests find a place where simple delights become memorable moments, where distinctive style melds with touches of curiosity and where unparalleled service and uncommon sophistication assures a unique experience.

SHEA THE SPA Located in the Renaissance Race Course Hotel, Bangalore, Shea, the spa is designed as a perfect relaxation zone from the chaos of the I.T. city. Drawing inspiration from the green city and the client’s requirement of a lavish space that relaxes the clients with its services, the design is devised with a warm and welcoming persona. Taking advantage of the enormous window length along the east and west of the site, the 6000sft layout is designed to encapsulate the green vistas of Bangalore. The salon space is sandwiched between the quiet private therapy rooms and the wet area of the spa. Rooms Division Manager Utsah Sehgal helped me find my way to this spa, and on entering, it was a delight to observe a raw uncut Gwalior stone finished wall complementing the pungent dark wood, metal, and fabric light fixtures and the greenery of the views. Light and color play in the design elaborates the design vocabulary by perfectly balancing the luxury and user experience. Natural light is channeled into each room. Lighting fixtures are customized to metal and fabric to enhance the material palette of the design. Dark wood panels that offset the textured Gwalior stone panels break the monotony of the warm palette. This spa is a symphony fabricated of warmth, brilliant material composition, and palpable spatial designing. While I was a guest at the hotel, I visited this beautifully designed spa for a massage and a facial on invite by Neeru Radhakrishnan and felt immensely relaxed and rejuvenated. The salon has efficient stylists, and I got my hair colored by a senior stylist. The therapists and stylists are warm and friendly and make you feel good the moment you step into this beautiful spa.

Renaissance Bengaluru Race Course Hotel is a unique property and is designed, keeping in mind the brand’s global commitment to design.

Renaissance Bengaluru Race Course Hotel 17 and 17/1, Madhava Nagar Extension, Race Course Lane, Bengaluru, Karnataka, India, 560001 renaissancehotelbengaluru.com 080 6835 5555

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YOUR PORTAL TO THE WORLD OF LUXURY w w w. u p s c a l e l i v i n g m a g . c o m

786.760.9133

CHEFS

Celebrity Chef SANJEEV KAPOOR | BY JYOTI BALANI

I met Celebrity Chef Sanjeev Kapoor the first time at an event in Delhi, even though I had interviewed him earlier for a lifestyle magazine a few years ago via email. What amazed me was his simplicity and positive attitude, which can put anyone at ease instantly. Even after so many awards and accolades coming his way for years, celebrity Chef Sanjeev Kapoor does not let any of it go to his head, and that makes everyone respect him genuinely. His fans range from the age group of 6-80, a feat surpassed only by Bollywood personalities. For a nation that loves to eat and cook, Sanjeev Kapoor is very close to everyone’s hearts. Not surprising then that he figured in the Reader’s Digest list of 100 of India’s Most Trusted people. His relaxed demeanor, cheerful commentary, and simple instructions make the most seemingly difficult dishes look easy to prepare. He has been awarded the prestigious Padma Shri Award 2017 by the President of India. His popularity and contribution to Indian cuisine have been recognized by the Government of India too, who conferred on him the National award of ‘Best Chef of India.’ He is also on the panel of the Ministry of Tourism, on the board of Singapore Airlines International Culinary Panel along with the brightest names from the culinary world across the global culinary capitals. He divides his time in India and abroad by doing live food events and cooking demonstrations, for which is he is always in high demand.

for me, and I found myself applying for a hotel management course in Delhi. And then, began this remarkable journey of my life!

YOU’VE BEEN IN THE INDUSTRY FOR QUITE SOME TIME. WOULD YOU HAVE DONE ANYTHING DIFFERENTLY WHEN FIRST STARTING OUT?

I always speak to my team about my experiences and what has brought me here today. I am what I am because I was never afraid of failure or trying something new. I insist on trying something innovative and keep on modifying whatever work they are doing, try to be that guiding force and motivation at all times! The idea is to keep

I never planned to be a chef. Back then, I wanted to be an architect. But, fate had some other plans 88 | UPSCALE LIVING MAGAZINE | MAY 2020

YOU’VE COOKED IN SOME INTIMIDATING KITCHENS. WAS THERE ANYTHING YOU DID TO BUILD YOUR CONFIDENCE AND ENSURE YOU ALWAYS MAINTAINED THE DRIVE? I cook with all my heart and soul, no matter what. My recipes have one thing constant along with namak swaad anusaar, which is dher saara pyaar, and I believe in keeping my base-rich but simple. I remember when I started cooking, it was not easy. There were many challenges and hurdles that I had to face, but I feel these things are a part of life. Be it any profession, taking criticisms positively and working on them to get better always helps. I think these were the things that boosted my confidence. Breaking the monotony, experimenting in my kitchen, I was never afraid of trying something new. That’s been my drive since forever!

HIRING AND RETAINING TALENT IS ONE OF THE BIGGEST CHALLENGES IN ANY INDUSTRY, BUT MOST NOTABLY IN HOSPITALITY. HOW DO YOU SPEAK TO YOUR STAFF ABOUT CAREER GROWTH AND PROGRESSION?

CHEFS

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CHEFS learning from your mistakes. But, you will only make mistakes if you are doing something extra from the ordinary! One more crucial thing that I swear by is knowledge. One must never cease to acquire it and then put it to practical use. This is the only way to achieve what you dream of in life! I try and motivate my team by leading by example.

WHAT EXACTLY IS VEGAN COOKING, AND HOW DO YOU GO ABOUT IT? Veganism is all about excluding any animal-based products and going just for the natural, plant-based ones. When it comes to vegan cooking, it’s a fascinating concept. There’s so much to explore like how you can substitute meat with vegetarian ingredients, how you can get creative with non-dairy based products, how you can make your favorite recipes using just the vegan-approved ingredients. It’s a lot more fun when you do it, plus you get to learn a lot. One thing that I like to debate is whether honey is a vegan ingredient or not. Most purists vegans don’t use honey, but then what about cross-pollination done by bees for most of the plants.

VEGAN COOKING/ VEGAN RESTAURANTS; HOW EASY/ DIFFICULT IT IS; WHAT ARE YOUR PREVIOUS EXPERIENCES WITH IT. WHAT IS THE SECRET OF A GOOD VEGAN KITCHEN? WHAT ABOUT THE SUPPLIERS, ARE THERE ENOUGH IN INDIA CURRENTLY AND EASILY ACCESSIBLE? India probably is one of the best countries to be a vegan. I think vegan cooking is easy and exciting, too, because there’s no right or wrong way of doing it. You know your boundaries, and you can just keep experimenting in and around those lines. The difficult part for some may is to follow a strict vegan diet! I developed a vegan diet myself quite a while ago and had great fun doing it. The secret to an excellent vegan kitchen is to keep the non-vegan ingredients away.

Vegan ingredients are readily available in abundance. A lot of Indian recipes are already vegan. So, I think there’s no shortage of supplies or recipes for someone who wants to go vegan. The trouble starts when people expect to have the same taste, flavor, and texture as meat or dairy from Vegan ingredients; it may not be the same. Once you get into it, it actually may taste better.

HAVE YOU EVER WORKED WITH MEAT SUBSTITUTES? IF YES, WHAT ARE THE PROS AND CONS? Yes, a lot of times. Meat substitutes are playing a significant role in saving our environment, which we all know. For some, it may be the best way to enjoy meats while not eating it. One of the cons I feel is the texture that sometimes gets diluted with these substitutes. While meatless Beyond Burger etc. may be growing but these are early days for such options; only times will tell. Also, some of the meat alternatives are highly processed foods, which might not be a perfect choice for your everyday meals. But, everything here has its own set of pros and cons, you’ve got to do what you got to do. Follow a diet that you feel good with, build in some regular exercise in it, proper sleep and rest, and everything should be just fine!

HOW CAN RESTAURANTS/ HOTELS/ CHEFS COMMUNICATE THE APPROACH OF INNOVATIVE SUSTAINABLE PLANT-BASED FOOD/ FOOD CHAINS TO OTHERS? I think our industry is already on the right path to doing it. There are a lot of vegan restaurants nowadays, and restaurants which have a separate vegan menu. Chefs are also promoting vegan recipes and talk about veganism on their social media channels. In fact, on my YouTube 100 | UPSCALE LIVING MAGAZINE | MAY 2020

channel and social media, we’ve already done a whole new series on ‘vegan recipes.’ It included the recipes which are already vegan and also some of the popular ones, given the innovative twist with vegan specific ingredients. So, I think we’re pretty much there while we talk about the novelty and innovation of this all-new vegan trend to others. Chefs and restaurants set the trends for the food industry, hence honest conversations and comments from the mean in a lot.

WHAT ARE THE CHALLENGES FOR CHEFS/RESTAURANTS WITH AN INCREASING DEMAND FOR VEGETARIAN OR VEGAN MENUS? I think with more and more people turning vegan each day, the demand for vegan foods are skyrocketing. The demand and supply chain is not in the equation. Restaurants are facing problems like shortage of ingredients. Also, creating vegan menus is not an easy job, as you’ve so many norms to follow. But, we’ve all been doing great for quite a while, and I think with the fast-paced efforts of everybody in the industry, we’re going to overcome all the challenges soon.

TELL US ABOUT YOUR TWO MOST POPULAR PREPARATIONS IN LINE WITH THIS CONCEPT (SUSTAINABILITY).

HOW DOES IT HELP LOCAL FARMERS/SUPPLIERS? My favorites would include home-style Vegan Dal Fry and Vegan Palak Paneer, the recipes of which are also available on my website www. sanjeevkapoor.com Plant-based diets have led to an increased demand for farmers. Vegetables, fruits, grains, and lentils are being consumed more than ever, which have, in turn, raised their returns. It’s also very good to see that finally, we’re able to help them at least in some way. Also, opting for organic food and buying fruits, vegetables from farmer markets helps in giving them better returns. In this way, we don’t have to deal with the middlemen. This may support the farmers, which is the need of the hour today.

DELECTABLE DINING | BY HELÉNE RAMACKERS

Cuisine forms an integral part of any stay at a lodge or hotel, so much so that it often forms the cornerstone of the experience had at said place. Upscale Living magazine’s Travel Editor highlights some of the most memorable dishes enjoyed from places she has visited, and they were kind enough to share their most-loved recipes.

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CULINARY

KWANDWE UPLANDS HOMESTEAD EASTERN CAPE, SOUTH AFRICA

Positioned in one of the most unspoiled wilderness areas in South Africa’s Eastern Cape Province, Kwandwe Private Game Reserve spans over 54,000 acres of pristine landscape.

Tsiki Jackson started at Kwandwe in 2006 as a scullery at Ecca Lodge, her passion for food began to develop then, as she continued to help the chefs with making basic dishes and game drive snacks. In 2010 Tsiki became a Junior cook and grew her skills at Ecca Lodge. Tsiki has learnt a lot from the senior chefs at Kwandwe and her passion to grow within the company prevailed and she was then promoted to a senior chef at Ecca Lodge in 2015. At this time, she also spent some time at Uplands Homestead as a relief chef at which she realized that is where she wants to work in the future. Tsiki was promoted to Uplands chef in January 2019 where she has constantly impressed her guests with many new

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and improved dishes along the way. Her unwavering development has secured her the role of Uplands chef and Assistant manager of the lodge.

This dish is an adaption of the traditional Nicoise Salad and was originally made in South Africa using the Kob fish (kabeljou), a well-known saltwater fish that is readily sourced from local fishing villages. Wild Sea Bass would also work well as an easily sourced responsible alternative for those living in the northern hemisphere. Soft quail eggs can also be placed on top of the fish for variation.

CULINARY

PAN COOKED FISH ON WARM NICOISE SALAD, PARMESAN CREAM SAUCE AND LEEK ANGEL HAIR INGREDIENTS For the Fish 800g Fish Fillet – deboned and cut into 4 equal portions Salt FOR THE WARM NICOISE SALAD 12 Sugarsnap peas 1 Red Onion, top and tailed, cut in half and in segments 12 Olives – remove pips if necessary 12 Cherry tomatoes 1/8 cup Chopped Herbs (chervil, dill, coriander) Olive oil for frying FOR THE PARMESAN CREAM SAUCE 1 onion 1 clove garlic 60g butter 300ml cream 100g grated Parmesan Cheese 5ml Whole grain mustard Salt Squeeze of lemon juice

FOR THE LEEK ANGEL HAIR 1 leek, cut in halve and finely julienned Clean oil for deep Frying PREPARATION For the Fish - Score the skin with a very sharp knife, each portion should have 2 – 3 neat scores on the skin, then salt the skin. Pack the portions, skin-side down on paper towel. Wrap and refrigerate.

For the Parmesan Cream Sauce - Finely chop 1 onion and sweat in butter with 1 clove of crushed garlic. Add the cream and reduce.

Then add the parmesan cheese and mustard.

Mix well and season with salt and lemon juice.

Strain. Add cream to correct consistency if necessary.

For the leek angel hair - Quickly deep fry the julienne leeks in hot oil until crispy, take out of the oil and drain on kitchen paper.

PREPARATION - 20 minutes before cooking: remove the fish from the fridge. Discard the paper towel. Salt

the skin again and leave open, skin-side up, to dry the skin as much as possible.

To cook the fish - Heat a heavy based pan (with no oil in the pan) until the pan is smoking hot. Pat dry the skin of the fish with paper towel. Pour 15ml of oil into the hot pan and spread. Place the fish carefully into the pan skin side down and allow to sear the skin until the skin is crispy and brown. Once the skin is crispy flip the fish to brown the flesh. Place on a baking tray with a knob of butter and finish cooking in the oven if it is a thick piece of fish or just finish cooking it in the pan if it is a thin piece of fish.

To cook the Salad - Warm a sauté pan with a drop of olive oil. Add the salad and sauté until cooked through, add a pinch of herbs at the last moment and season with salt. Place the salad neatly in the middle of a hot pasta bowl and top with the fish – skin side up. Drizzle the parmesan cream sauce over the fish and a little around the fish, scatter parmesan shavings. Top with the leek angel hair and serve immediately.

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CULINARY

MAKANYI PRIVATE GAME LODGE TIMBAVATI, SOUTH AFRICA

Situated in the southern sector of South Africa’s premier game-viewing area, the Timbavati Game Reserve, Makanyi Private Game Lodge provides the most magnificent accommodation, highlighted by the most phenomenal animal sightings.

Food and hospitality go hand in hand at Makanyi, and guests are urged to experience the flavors South African cuisine has to offer. The bush is a magical place that captures all your senses; Makanyi’s food is all locally sourced and of the highest quality to be indulged in. From an intimate candlelit dinner, a Boma night under the stars, a bush picnic or a romantic dinner in the privacy of your room, the only food rules they have are to delight your palate!

Chef Amos Bhayi, Makanyi Lodge’s Head Chef has been cooking up a storm since 2015. His love for gastronomy started as a youngster in the kitchen of his home, cultivating his passion for cuisine whilst whipping

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up dishes for his mom and siblings. Amos describes himself as a humble person, always smiling, a family man and sharing his ideas and passion for cooking. This is evident when you meet him face-to-face during a stay at Makanyi and his warmth and people skills shine through. “I love the quietness of the bush and the amazing animal sightings around the lodge,” Amos answers when asked what made him choose to work at a Luxury Lodge in the bush. “Another attraction is for our international guests to experience the flavors our South African cuisine has to offer.”

Inspired by international chef Jamie Oliver, a big dream of Amos is to travel internationally in order to experience the best restaurants and to gain greater exposure to the cuisines of the world.

Umngqusho: “oom-nqoo-shoh”, for this word, you have to press your tongue on the roof of your mouth, just behind your teeth, to get the sound, the ‘q’ does not sound like a ‘k’ as it does in English.

CULINARY

UMNGQUSHO INGREDIENTS SALAD 1 Tin Chickpeas 1 Tin Cannellini beans 1 Tin Red Kidney Beans 1 Tin Grilled fresh corn 1 Tin Litchi’s 1 Cup Roasted Sweet Potato 1 Cup Roasted Butternut 1 Handful mixed chopped herbs 1 Cup Palm Sugar Dressing PREPARATION FOR SALAD - Use strainer to drain chickpeas, cannellini beans, Red Kidney Beans, Litchis.

- Separate strainer drain sweetcorn.

- On high heat, pan dry fry the corn until slightly golden brown.

- Take it off the heat and then mix everything together.

- Season with salt and pepper.

- Add parsley.

- Dress salad with Palm Sugar dressing and serve.

1 Cup Extra Virgin Olive oil PREPARATION FOR DRESSING: - Place the palm sugar in medium non-stick pan over medium heat.

- Cook stirring for 3 minutes or until sugar caramelized.

- Remove from the heat.

- Medium bowl, add lemon juice and sugar.

- Slowly add olive oil until it is thick.

INGREDIENTS PALM SUGAR DRESSING 1 Tablespoon Palm Sugar (melted) 1 Tablespoon lemon juice

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CULINARY

MATETSI VICTORIA FALLS ZIMBABWE

The family-owned Matetsi Victoria Falls is an oasis of sophistication, comprising 136,000 acres of wildlife reserve and nine miles of river frontage.

Born and raised in Zimbabwe, Chef Shane Ellis is passionate about the local produce and local raw talent from his beautiful home country. As Executive Chef at Matetsi Victoria Falls, Chef Ellis is creating exceptional menus for their guests, and using his own professional experience to develop a team of talented chefs. Over the last two years, Chef Ellis, with the support of his wife Sara, has up-skilled his hot-kitchen team, trained keen individuals from scratch, and nurtured some of the best pastry chefs in the region.

Previous to Matetsi Victoria Falls, Chef Shane had a broad range of experience from classical training at Meikles Hotel through to working ‘in the bush’ with Singita, embracing challenges along the way. Whether there be a lack of readily available ingredients through to working with 106 | UPSCALE LIVING MAGAZINE | MAY 2020

teams with a low skill base, Chef Ellis says: “there is always a plan to be made”. Next time you have the pleasure of sitting around a firepit with Shane (as he’s known to guests), after one of his renowned à la carte bush dinners under a star-filled African sky, ask him about his fromscratch sourdough bread (made with fermented-pear yeast!).

Chef Ellis has chosen to base himself ‘in the bush’, and he’ll be the first to tell you “I don’t have any fancy accolades, to call my own, just a decade and a half of working in my country despite its challenges, and trying to do the best I can to keep up, with what we have.”

Outside of work Chef Ellis is a fun-loving family man, who loves nothing more than to jump in his Jeep with his family and go out into the bush - enjoying the stunning landscapes and rich wildlife, and occasionally doing some foraging along the way.

CULINARY

SLOW ROAST LAMB SHOULDER , WITH BABY VEG AND ROAST GARLIC

INGREDIENTS Boned shoulder of lamb, rolled and tied Olive oil Salt and pepper 6 sprigs of rosemary 6 sprigs of thyme 4 cloves of garlic, crushed and chopped 2 red onions, quartered 3 carrots, turned 2 sticks of celery batons 1 leek, shredded 6 tomatoes, halved 2 bay leaves, chopped

375g canned plum tomatoes, chopped ½ bottle red wine or dry cider Other suggested sides: redcurrant jelly and couscous

PREPARATION - Rub the lamb with oil, and season with salt and pepper. Place in a suitable roasting tray and cook in an oven at 200°C (392°F) for 15 minutes.

-Remove from the oven and reduce the temperature to 140°C (284°F).

-Add the remaining ingredients to the roasting tin.

- Cover with a lid or aluminum foil and cook for 2 ½ - 3 hours (removing the foil 40 mins before the end) until the lamb is tender and sticky.

Remove the herbs, then remove the lamb and place to rest.

- Carve the lamb and serve on top of the vegetables.

To make the sauce, once the vegetables are removed, reduce the cooking liquor to the required consistency.

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CULINARY

MORUKURU OCEAN HOUSE DE HOOP NATURE RESERVE, CAPE TOWN

Situated in the De Hoop Nature Reserve comprising 88,957 acres of coastal reserve, the splendor of Morukuru Ocean House and its surrounds will take your breath away.

With top service and a wide range of activities to choose from, Morukuru Ocean House is the place to stay at where kicking off your shoes is obligatory. Combine that with amazing views, a wide range of activities and the most incredible dining from your own private kitchen with your very own chef, served by your personal butler, and you will never want to leave. Take in the views from the floor-to-ceiling windows, open plan lounge and dining areas or enjoy an al fresco beach picnic while savoring the ocean vistas and the migratory whale visits between July and November each year. Alleviating pressure off the environment thanks to the innovative eco house design, Morukuru Ocean House is completely off the grid, relieving the tension between tourism and sustainability, whilst not compromising on the most supreme 5-star luxury.

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Chefs are meticulously trained and can provide the esteemed Morukuru Ocean House guests with a wide array of catering options, form traditional, formal and nouvelle cuisine to utterly relaxed and casual snacks on demand and everything in between. Every meal is an occasion and weather permitting, outside dining is encouraged to savor the South African sunshine, hospitality and smell of the ocean. Guests are able to personally select wines from the wine cellar to accompany and complement their meals.

Inam Mafanyana heads up the Morukuru Ocean House kitchen team.

This 26-year old go-getter is currently completing his diploma in Culinary Studies. Having worked at the prestigious The Cellars-Hohenort in Constantia and Singita before joining the Morukuru Family, he puts into practice that every dish should comprise of three flavors, three colors and three textures. His favorite meal is his mother’s samp and beans.

CULINARY

SESAME CRUSTED TUNA STEAKS

INGREDIENTS 1/2 cup soy sauce 1/4 cup scallions (chopped) 2 tablespoons fresh lemon juice 1 teaspoon sesame oil 1 teaspoon fresh ginger (grated) 4 (200g) tuna steaks 1/2 cup sesame seeds (white and black combined) 1/2 teaspoon corn-starch PREPARATION - In a large zip-lock bag, combine the soy sauce, chopped scallions, lemon juice, sesame oil, and fresh ginger. Swish everything

around in the bag until it’s well combined.

- Add the tuna steaks, turning within the bag to coat them completely with the marinade.

Press the excess air out of the bag, seal, and marinate in the refrigerator for about 20 minutes.

- Preheat an open grill pan over high heat.

- Place the sesame seeds on a plate or a shallow dish. Remove the tuna steaks from marinade bag, brushing the scallions off the steaks and reserving the marinade. One at a time, coat the steaks in sesame seeds on all sides, pressing the seeds into the steak so they’ll stick.

-Spray the pan lightly with non-stick spray

and place the steaks on the grill Do not press down. Grill for about 3 minutes (longer if you prefer your tuna cooked through).

Remove from the grill and keep warm.

-Carefully flip the tuna steaks with a pair of tongs after 3 minutes and cook for 3 minutes on the other side.

-While the tuna cooks, pour the marinade into a small saucepan and bring to a boil.

Add the corn-starch, stirring with a whisk.

Cook for about 3 to 4 minutes, until the sauce thickens.

- Serve on wholegrain mustard mashed potatoes with julienne zucchini and grilled rosemary tomatoes.

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CULINARY

SANTORINI MOZAMBIQUE VILANCULOS, MOZAMBIQUE

Nestled above the red cliffs of Kingfisher Bay in Vilanculos, Santorini’s unfurling view of the archipelago islands and curling mainland in the distance is unsurpassable.

The magic created in the Santorini kitchen is enchanting. Food is sensual and it is the intricate colors, flavors and aromas that entice our tastebuds.

At Santorini, local chefs produce the magic variety of tantalizing tastes throughout guests’ stay. With a choice of up to four courses per day, it is a sensory explosion. Vegetables and herbs are from the Villa’s own garden and the option of the day’s fresh sea harvest complement the daily menus.

Special favorites include homemade sticky granola for breakfast, the piping hot and oozing chocolate fondant at dinner, homemade ice creams any time of the day and not forgetting the wicked Irish coffee after dinner. An unforgettable treat is when the chef lights up the pizza oven for a casual courtyard lunch. A gourmet selection of toppings and thin crunchy pizza bases are ready for you to personalize your very own tasty creations. Guests who appreciate wine, will enjoy discovering Santorini’s wine cellar, located off the guest kitchen.

What takes the Santorini dining experience to another level is the way that it is presented. The local chefs have created a great following 110 | UPSCALE LIVING MAGAZINE | MAY 2020

with their personalized daily butter art, subtly presented at every meal.

Imaginative, thoughtful table settings and where you eat are as much of a delight as what you eat. Dine in the courtyard while listening to the water trickle through the overflow pebbles or dine by the martini pool while watching the magnificent colors of the moon rising.

Experience a local BBQ of succulent peri-peri chicken, fresh prawns and tender calamari. A private, romantic beach picnic, for breakfast or lunch, promises luxurious food with an assortment of succulent meats, fish, fruit and vegetables presented on skewers for easy eating. Little glass jars with scrumptious contents and tasty finger treats make for delicious eating.

Chef Izidine Machohe started out as a sculler in the Santorini kitchen almost four years ago. He immediately showed a real flare for cooking, and you wouldn’t find him without a notebook in hand taking guidance from the chef team. Under the training of the Head Chef, he quickly worked his way up to prep chef where he showed once again that he was not only a quick learner, but truly passionate about the work. He was promoted to full-time chef and wows all the guests with his food, in particular with his freshly baked breads and desserts. Izidine is from Vilanculos and has a two-year-old baby girl.

CULINARY

CALDO VERDE INGREDIENTS 500g of potatoes, cut into small cubes 500g onions 3 cloves garlic – finely chopped TBSP butter for sautéing 1000ml chicken or vegetable stock 1 chorizo, thinly sliced and pan fried until crisp (keep the oil that is left in pan) 200 g kale, de-vein and Sautee until cooked Salt to taste Olive oil to taste Red wine vinegar or apple cider vinegar Poa – freshly baked Portuguese rolls or any fresh loaf

PREPARATION - Gently fry the onions, garlic until slightly browned.

- Add in the potatoes and continue to sauté until they start to stick to pan.

- Add the stock and allow to simmer until the potatoes are soft for approximately 30 minutes.

- Once the potatoes are soft, remove from heat, allow to cool slightly, then blend until smooth.

- Pour through a strainer back into pot, and bring slowly to a simmer. Simmer for longer if the consistency needs to be thicker.

- Add the sautéed kale, and season to taste.

- Add a tsp of olive oil.

- Garnish with the crisped up chorizo and a drizzle of the seasoned oil that the chorizo was fried in.

For vegetarian option, use vegetable stock, and garnish with crispy matchstick fries.

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CULINARY

THE FARMSTEAD AT ROYAL MALEWANE HOEDSPRUIT, SOUTH AFRICA

Antique doors from Zanzibar welcome guests into the comfortable interiors of The Farmstead at Royal Malewane. In the main lodge area, a vintage North African banking kiosk is repurposed as a serving hatch for the delicious cuisine of Executive Chef Brandon Souris. The safari experience is synonymous with exceptional food and wine at both Royal Malewane and The Farmstead. Dining is an indulgence with a constantly changing menu and a wide variety of beautiful settings in which to savor contemporary cuisine. Dishes are tailored to guests’ personal tastes and dietary requirements in consultation with the Executive Chef. If a light salad is what you’re craving by the pool in the privacy of your Luxury Suite or a decadent six-course dinner paired with fine wines, the dining team will cater to your every need.

Served in one of Africa’s most breathtaking locations, dining becomes truly sublime with the dishes complemented by a natural canvas overlooking the wonders of the surrounding bush and the possibility of an animal grazing close by. After dinner guests can relax around the fire pit and reflect on the day’s wildlife adventures. Outdoor living is encouraged on the deep verandahs replete with hanging day-beds custom made for The Farmstead.

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Executive Chef Brandon Souris was born and raised in Pretoria, South Africa. Upon graduation, he moved to the United Kingdom where he started his career working as a sculler. Brandon spent the next five years studying at the Grapevine Hotel in the Cotswolds, achieving NVQ Levels 1,2 and 3.

He returned to South Africa and worked at Moyo Zoo Lake and Moyo Melrose Arch, both unique African dining experiences, before relocating to the Western Cape where he co-owned a restaurant in Hermanus called The Kitchen Bar. It was from there that Brandon joined The Royal Portfolio as Executive Chef at Birkenhead House in Hermanus, in 2010.

Thereafter he moved to Royal Malewane in 2015 as the Executive Chef.

Brandon has spent these years creating specialized and classic menus, sharing his passion for cuisine with his dedicated team of Chefs (some of whom are from the local community and cooking schools) to uplift their skills in our industry.

CULINARY

ROYAL MALEWANE CHOCOLATE CAKE (Also Served at The Farmstead)

DRY INGREDIENTS 310g Cake Flour 8g Baking Powder 12g Baking Soda Pinch of Salt 80g Cocoa Powder 550g Castor Sugar WET INGREDIENTS 150ml Vegetable Oil 3 Eggs 290ml Milk 15ml Vanilla Paste or Extract 220ml Boiling Water

PREPARATION - Preheat oven to 180°C (350°F) - Whisk all wet ingredients together thoroughly - Sift all dry ingredients together - Mix wet and dry together, add boiling water once the wet and dry have mixed - Pour mixture into prepared tin and bake for 1 hour - Take out cake and dust with cocoa powder - Let cool on a cooling rack until pan is warm to the touch - Slide a knife or offset spatula around the

inside of the pan to loosen the cake from the pan - Remove the cake from the pan and cool down - After cooling down, cut cake in half, sandwich back together with some apricot or strawberry jam - To garnish cake, use a standard Chocolate Ganache or a Butter Cream Icing

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CULINARY

THORNYBUSH SASEKA TENTED CAMP HOEDSPRUIT, SOUTH AFRICA

Thornybush Saseka Tented Camp is an extraordinary 5-star lodge on the banks of the seasonal Monwana River, striking in design, with luxurious touches and a spectacular setting.

Meals at Saseka are roaming affairs – locations range from private dining on your deck, the Saseka dining area overlooking the river – full or dry or enjoying pre-dinner drinks and snacks in a starry riverbed. With a symphony of sounds from the African bush serenading your every bite, guests get to enjoy superbly prepared meals accompanied by South Africa’s finest wines.

Johannesburg born Saseka Pastry Chef Megan Barclay cut her teeth alongside the crème de la crème of the South African food industry. “I completed my training at HTA School of Culinary Art in Randburg,” says Megan. “Before coming to Thornybush, I worked at Jamie’s Italian in Melrose Arch, with Chef Shane Smit. I then moved on to Marble in Rosebank with Chef David Higgs. I also worked at the Maslow Hotel in Sandton with Chef Justin Maharaj and thereafter I worked at Rock Fig Safari Lodge in the Timbavati. Once I had completed my training at 114 | UPSCALE LIVING MAGAZINE | MAY 2020

HTA, and before I started at Thornybush, I worked as a private chef for a family in Bryanston.”

Because of their graceful and peaceful nature, Megan’s favorite animal is a giraffe. She recalls having a unique run-in with a rather strange creature as both funny and scary. “It happened one night when the team was doing bush dinner. I was walking up and down from the riverbed to the kitchen to transport all my dessert prep for dinner than night. We had forgotten to close the back door to the kitchen, and I was walking by to my section and noticed a massive hyena had somehow trapped itself in my kitchen. It wasn’t really paying attention and all of sudden, I noticed these giant paws on the windowsill of my kitchen, with huge teeth pressed up against thee glass. I got the fright of my life. I was not expecting to see a hyena in my pastry kitchen! Looking back at it now it was actually a really funny moment!”

When she’s not cultivating her veggie patch, doing origami, cosmetology or fishing, Megan can be found indulging in one of her many passions – running, rowing, cycling, cooking, road trips, exercise, spending time with her family and having a cheeky nap!

CULINARY

VANILLA BEAN PANNA COTTA WITH MILK CRUMBLE, STRAWBERRY LEATHER , POMEGRANATE PEARLS AND BEETROOT MOUSSE BEETROOT MOUSSE 2 Beetroots 2 Gelatine leaves 140g Caster Sugar 2 tblsp Cream Cheese 250g Cream

- Blend it together with a stick blender until the mixture comes down to 26 degrees.

- Fold in the whipped cream.

- Allow the mixture to thicken in the fridge for an hour.

- Pour into piping bags.

PREPARATION

VANILLA BEAN PANNA COTTA: 600ml double cream 3tbsp of full cream milk 60g caster sugar 1 vanilla pod 3 gelatine leaves

- Boil the beetroot until soft, then blend in a food processor till a puree forms. Water may be used to thin the mixture out while blending.

- Whip the cream until medium peak.

- Heat the mixture to 40 degrees with the sugar added in.

- Add the gelatin leaves.

- Add the cream cheese.

PREPARATION - Place the gelatin leaves into a bowl and pour cold water over the leaves until they are

covered and allow them to soften.

- Pour the cream and milk into a pot and stir in the caster sugar.

- Split the vanilla pod and scrape out the vanilla seeds into the cream, then drop the pod in.

- Heat the cream and milk over a low heat, stirring until sugar is dissolved.

- Squeeze the excess water out of the leaves and place them into the pot, stir until dissolved.

- Remove from the heat and leave to infuse for 5 minutes.

- Pour the mixture into silicone molds to set for about 4 hours.

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CULINARY

TIME + TIDE MIAVANA NOSY ANKAO, MADAGASCAR

Fringed by white sand beaches and sprawling coral reefs, Time + Tide Miavana is a haven of luxury at the ends of the Earth.

Perfectly designed for both privacy and unity, The Time + Tide Miavana Village offers an array of spaces to suit your every need. Whether craving beachfront elegance, romantic ambiance or sand between your toes, the village delivers with both indoor and outdoor dining options.

Every day, Time + Tide Miavana’s culinary team creates exquisite meals that bring together the finest local ingredients with world class skill.

Created to savor the seasons and delight the palette, every meal is a celebration.

Whether you dine under the stars, in the privacy of your villa, right on the beach or in our elegant Grotto, the impeccable service completes the experience. Time + Tide Miavana’s expert sommelier and bar staff will hand select the perfect wines to pair with your meal, or thoughtfully craft a cocktail just for you. Peruse the wine cellar or enjoy your drink at the beachfront bar, rooftop terrace or beach bonfire.

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Cape Town-born Executive Chef Clinton Drake has been creating culinary masterpieces at Time + Tide Miavana for the past seven months and describes the best part of his day seeing good food leave the kitchen. A typical day in Clinton’s life starts off with morning briefings and checking in on breakfast. After that, he assesses the guest occupancy and needs, and adjusts the menus accordingly. He then checks in on the canteen, the stores and assists with lunch preparation as well as the serving of lunch. “When I happen to have a few hours break in the afternoon, I’ll go out rowing as I’m lucky enough to have these paradisiacal facilities at my disposal at Time + Tide Miavana. Returning for dinner service, I’ll ensure the kitchen is spotless before heading home!”

Clinton’s tip for guests is to bring their appetite for the likelihood of feasting on his signature dish, which is sous vide octopus with ravioli of prawns & sauce vierge. His favorite ingredients to cook with include fish and seafood, describing his cooking style as relaxed, ensuring good products with guests coming back for more.

CULINARY

THAI INSPIRED ROAST BUTTERNUT & COCONUT SOUP

INGREDIENTS 1.5kg butternut pumpkin, peeled and roughly chopped 4 tsp sunflower oil 1 onion, sliced 1 tbsp grated ginger 1 lemongrass, bashed a little 4 tbsp Thai red curry paste 400 ml can coconut milk 850 ml vegetable stock Thai lime leaves Lime juice and sugar for seasoning 1 red chili sliced, to serve (optional)

PREPARATION - Heat the oven to 180°C (350°F). Toss the butternut in a roasting tin with half the oil and seasoning, then roast for 30 minutes until golden and tender.

- Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8 to 10 minutes until softened.

Stir in the curry paste for 1 minute, followed by the roasted pumpkin, all 3 tbsp of the coconut milk and the stock.

- Bring to a simmer, cook for 5 minutes, then fish out the lemongrass.

- Cool for a few minutes, then whizz until smooth with a hand blender, or in a large blender in batches.

- Return to the pan to heat through, season with salt, pepper, lime juice, finely chopped Thai lime leaves and sugar, if it needs it.

- Serve in separate carafe with a bowl sprinkled with fresh spring onion, crispy onion pieces, cubes of the roasted butternut, roasted coconut shavings and fresh chili.

- Pour soup over fresh ingredients in bowl to serve.

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CULINARY

ULUSABA ROCK LODGE SABI SAND, SOUTH AFRICA

Located in the Sabi Sand Reserve in South Africa, Ulusaba Private Game Reserve is known for the quality of its safari experience, luxurious accommodation and outstanding cuisine.

saba’s internationally renowned chefs have developed numerous pan-African dishes influenced by many African cultures, flavors and spices.

Recipes are constantly refreshed and consist of seasonal, local ingredients.

It also has some of the most experienced rangers and trackers in the country and during twice daily game drives, guests will have the opportunity to spot lions, leopards, elephants and many more species. Guests can stay in one of two lodges, or split the time between both for the ultimate safari experience. Ulusaba has 20 rooms and suites spread over two lodges: Rock Lodge and Safari Lodge. Ulusaba operates ‘hotel style’ where guests book individual rooms, although one or both lodges can also be hired exclusively for larger groups or special celebrations.

Whether dining under the African sky, in the Boma, on a deck or in the dining room, the menus and meals promise to be exciting, social and inspirational. All breads and pastries are home baked daily, and Ulusaba caters for private meals and special occasions.

At Ulusaba dining is a very important part of a guest’s stay, and chefs work hard from morning until night to provide the freshest and tastiest meals possible. All meals and drinks are included in the rates, and with at least six opportunities per day to eat, guests will never go hungry. Ulu-

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Ulusaba’s Executive Chef is a lady called Corinne Gerber who hails from the teeny town of Kestell in the Free State Province where she was born with a passion for cooking. Corinne has been with Ulusaba since 2009 and her Pan African Style has a strong French influence but her ‘patriotic self ’ ensures that the portions are true to South Africa.

CULINARY

ULUSABA HERBED CRUMBED LAMB CUTLETS, SAVORY POLENTA BALLS WITH HOMEMADE SHEBA (PAP EN VLEIS) INGREDIENTS ± 200g Lamb Cutlets, trimmed ½ cup of Bread Crumbs Handful Parsley, Chopped very fine Salt and pepper Parmesan Powder (optional) 1 egg 1 cup Polenta (uncooked) 1 Medium Onion, chopped 1 clove Garlic, Chopped 3 peppadews (optional), chopped 1 ½ cup Milk 2 Tomatoes, Chopped 3 T Olive oil Garnish

SHEBA SAUCE In a small saucepan, drizzle 1 T olive oil and sauté ½ of the chopped onion until soft. Add the chopped tomatoes and cook down until saucy. Squash the tomato on the side of the pan, season with salt and pepper. This is also nice with ½ tsp of curry powder.

POLENTA BALLS - In a small saucepan, drizzle 1 T of olive oil and sauté the other ½ of chopped onion and garlic. Add the milk and bring up to a simmer. You can add the optional peppadews at this stage.

- Slowly add the polenta mixture and beat vigorously until combined and thickening. Put aside, cover with a damp cloth. Let it cool down.

- When it is cool, you can take small amounts and

roll small balls. Again, put inside. When meat is ready, deep-fry or bake to crisp them up.

HERBED CRUMBED LAMB CUTLETS - Combine breadcrumbs, parsley and cheese.

- Place flour on a plate and whisk egg in a shallow bowl.

- Coat 1 cutlet in flour, shaking off excess. Dip in egg. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining cutlets, flour, egg and breadcrumb mixture and refrigerate for 20 minutes.

- Pour oil into a large frying pan until base is covered. Heat over medium heat. Cook cutlets, in batches, for 3 minutes each side for medium or until cooked to your liking. Place on a plate lined with paper towel.

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CULINARY

VICTORIA FALLS RIVER LODGE ISLAND TREEHOUSE SUITES KANDAHAR ISLAND, ZIMBABWE

Sheltered within shady recesses of the private Kandahar Island, every Island Treehouse Suite is perfectly positioned to maximize breathtaking views of the legendary Zambezi and surrounds.

“I believe food is art in an edible form,” says Head Chef Dean Jones, who oversees the cuisine for both Victoria Falls River Lodge Luxury Tented Suites and Island Treehouse Suites. “So, in that sense I always work backwards, whereby I imagine what a dish is going to look like in my head, make notes, and from there start putting ingredients and cooking methods in place in order to achieve an outcome as close to what I had imagined.” With Chef Dean in the kitchen, visitors can expect a dining experience that is fresh, of local influence, yet still elegant

and keeping with the latest food trends. This would include making use of local, seasonal produce as much as possible, as well as incorporating local tradition and influence.

“African, and specifically Zimbabwean food differs from other continents’ because it is mostly organic – from the vegetables to the livestock.

The produce we get here has more natural and earthy flavors due to it being farmed in wider, open spaces, with fewer pesticides and less genetically modified procedures. We might not get all the fancy ingredients restaurants in Europe, The UK and USA have on their menus, but what we do serve certainly is abundant in flavor and just as beautifully presented,” said Dean.

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Growing up in a sociable farming community in the Chipinge area of Zimbabwe, Dean knew from the age of just 9-years old, when he made his first Malva Pudding (a popular South African sponge dessert) all by himself, that he was born to be a chef. My Ouma (Grandmother) used to own a bakery when I was a toddler and I was always fascinated by the bread-making process: how – when mixed together – flour, yeast and water, along with other ingredients would produce this divine smelling and soft, airy textured bread. My Mom also used to cater for functions in the community and I loved getting involved with the catering process,” said Dean.

CULINARY

BRAISED OXTAIL RISOTTO BRAISED OXTAIL RISOTTO 20 minutes prep time ± 4h30 cooking time This recipe serves 6 guests INGREDIENTS 1.75 liters chicken stock 40 gm butter, coarsely chopped 1 onion, finely chopped 2 cloves of garlic, finely chopped 400 gm Arborio rice 250 ml red wine 200 gm bone marrow pieces, coarsely chopped 80 gm finely grated parmesan 1 cup flat-leaf parsley leaves The rind of 1 lemon, removed with a peeler ½ lemon, juice only Braised oxtail 60 ml olive oil 1.5 kg oxtail pieces 8 pickling onions 2 stalks of celery, thinly sliced 2 cloves of garlic, thinly sliced

1 tbsp each of coarsely chopped rosemary and thyme leaves 2 fresh bay leaves 500 ml beef stock 250 ml red wine

temperature, skim off the fat, bring to boil over medium heat and cook until reduced to 1 cup (10-15 minutes). Keep warm.

PREPARATION - For braised oxtail, preheat oven to 150°C (300°F). Heat olive oil in a large, heavy-based saucepan over medium heat, add oxtail and cook until brown (5-10 minutes), remove using a slotted spoon and keep warm.

- Add onions, celery, garlic and herbs and cook until celery is soft and onions start to color (5-7 minutes). Return oxtail to the pan, add beef stock, red wine and 500ml of water and season to taste with sea salt and freshly ground black pepper. Bring to a simmer over medium heat and cook covered in oven until meat is falling off the bone (3-3½ hours). When cool enough to handle, pull meat from the bone and discard bones. Strain sauce into a small saucepan and set oxtail and vegetables aside. Cool sauce to room

- Meanwhile, bring chicken stock to the boil over medium heat, reduce heat to low and gently simmer. Melt butter in a heavy-based saucepan over medium heat, sauté onion and garlic until onion is translucent (5-7 minutes).

- Add rice and cook, stirring for 1 minute, then add the wine and cook until evaporated (3-5 minutes). Add stock 1 cup at a time, adding more as the liquid is absorbed and stirring occasionally. Add bone marrow with the last cup of stock, and cook until rice is tender. Add oxtail and vegetables and cook until warmed through (3-5 minutes). Add parmesan, stir to combine and season to taste.

- Combine parsley and lemon rind, and finely chop. Serve risotto scattered with parsley mixture, and drizzled with lemon juice and reduced oxtail sauce.

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CULINARY

VUMBURA PLAINS

OKAVANGO DELTA, BOTSWANA Situated in a private concession flanking the extreme north of Botswana’s Okavango Delta, Vumbura Plains is a luxury camp traversing an enormous 130,000 acres.

The camp comprises two separate seven-roomed satellite camps, each with its own raised dining, lounge and bar area tucked beneath a canopy of cool, shady, indigenous trees and with a magnificent vista across the floodplains. A stargazing deck with comfortable cushions protrudes into the floodplain as well as a campfire area.

Freedom Nxele is Wilderness Safaris Botswana’s Premier Camp Food Experience Manager. Born in Pietermaritzburg, KwaZulu-Natal, Freedom was sent to boarding school where he learned how to cook for himself.

He enrolled at Fern Hill Training College where he became the top chef student for two consecutive years, completing a Diploma in Professional Cookery. His career in the hospitality industry began as a senior Chef de Partie at Fern Hill Hotel; Freedom later took on a sous chef position at Everglades Hotel where he was soon promoted to Head Chef. He also worked as a Kitchen Manager at a 5-star establishment in Zululand.

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Freedom began his career with Wilderness Safaris in 2012 and now couldn’t think of being anywhere else but in the magical Okavango Delta, doing what he loves. One of his most interesting moments in the bush was when he was working at Vumbura Plains, and had to delay, and then change, the dinner menu because he had been charged by an elephant and spilled the entire meal. A classic wilderness story that his guests loved, and were happy to wait for Plan B. Working for Wilderness Safaris is not simply a job for Freedom, as he considers the company family: “Wherever you go you feel loved; when our guests leave our camps they leave as friends, and return time and time again. I love the fact that the company conserves the places we operate in, while giving the best experience to our guests – and support us as family at the same time. It’s a balanced system”, says Freedom.

His philosophy on food is, “There’s more to cooking than just preparing a tasty and presentable dish. The food must be fresh, healthy and nutritious, which is why I’m studying food nutrition to further the knowledge I have”.

CULINARY

OSTRICH KOFTAS INGREDIENTS 500g Ostrich mince 1 egg, beaten ½ cup breadcrumbs 1 red chili, deseeded and finely chopped 1 red onion, finely chopped ½ cup flat leafed parsley, chopped ¼ cup chopped mint 1tsp ground cumin 1tsp of paprika 2 garlic cloves, finely chopped

Zest of ½ lemon, finely chopped Salt and pepper to taste PREPARATION - Mix all ingredients, in a big mixing bowl, mix well.

- Form elongated or round balls about 6cm long and 3cm across.

- Grill for about 10 minutes, turning until browned and cooked through.

-Skewer with kebab sticks and serve with cucumber, mint and yoghurt sauce.

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CULINARY

PLAYGROUND | BY JYOTI BALANI

E

ach time I visit the fantastic JW Marriott New Delhi Aerocity on invite by General Manager Nitesh Gandhi, I make it a point to spend time at Playground. This phenomenal social lounge is known to serve fantastic food, unique cocktails, and high energy music in a mind-blowing ambiance. Set in the popular vicinity of Aerocity, which is known for some of the best hotels in the city, Playground at JW Marriott New Delhi Aerocity brings to the table an expansive social lounge, a quirky Food Truck. It has introduced the city’s most chic and exclusive Speakeasy, all under one roof, open from 6 pm till 4 am.

The glass facades, the colorful pop art that adorns the in-house food truck, the street art created by Yogesh Saini from Delhi Street Art, who treated the walls as his canvas with his artistic flair to design the lounge with just the right amount of color in both daylight and under subtle lighting to beautifully offset the opulent interiors everything comes together to create a fabulous venue.

During the prohibition era, when the US government banned alcohol, hidden speakeasies came up as a means to continue selling alcohol to locals.

There’s an element of glamour in these clandestine entertainment venues where fashion, glamour, alcohol, etc. flourished, and everything looked exciting and entertaining. When I first stepped into the Speakeasy, I was mesmerized by the ambiance and the classy décor of this high-end venue.

“Playground is a chic lounge and bar with amazing cocktails by our expatriate beverage manager, Ian Sedwell. The social lounge is to sit and chat with friends while Speakeasy is best suited for private get-togethers and lavish parties,” said Director of Food and Beverage Ramandeep Singh.

The menu has interesting sections such as the small plates selections, the food truck specials, main course selection, and dessert specials. It is a good idea to try the braised lamb borek with garlic yogurt, the garlic chili prawns, homemade barbecued chicken wings, the baos from the small plates selections, and the pan-seared sea bass from 124 | UPSCALE LIVING MAGAZINE | MAY 2020

the main course. I am a big fan of Asian cuisine, so for me, the Playground Oriental Platter with spiced prawns, sambal chicken skewers, and fries was the perfect option. There is an Indian Selection which offers dishes such as Dilli ka murgh and Dahi aur anjeer ke kebab; foodies love being in Delhi as it is known as the gourmet city with innumerable choices to suit everyone’s palate and this section focuses intelligently on local favorites. Food trucks have always fascinated me, and Playground has a unique food truck with fantastic offerings such as the Poutine fries, masala Tikki buns, and the PG style nacho chaat. The PG signature churros with Bailey’s sauce is the perfect end to a fantastic meal in the Playground.

From cocktail to premium spirits, Ian Sedwell, the expatriate Beverage Manager can always be found talking animatedly about the importance of fresh ingredients, fruits, and herbs in drinks.

One of his favorite drinks is the very popular whiskey cocktail called ‘The Long Walk’ named after the long walk to Scotland and the home of Whisky. Apart from this, the cocktail menu at Speakeasy has several other exciting drinks such as Collector’s Wife, Noble Baba, and Tiki John.

Redefining nightlife at Delhi-NCR, JW Marriott New Delhi Aerocity has successfully created an amalgamation of gastronomic wonder and luxurious interiors, while focusing on the preferences of its guests and marking a new step in the hospitality sector in the country. The fact that it has a fantastic and efficient team adds to this hotel’s popularity as I have discovered during my time in this beautiful hotel! As I discovered during my previous visit, this popular venue is perfect for hosting fashion and art events as it works well during the day time as well as in the evenings.

The fact that it is spread out both indoors and outdoors makes Playground a fun place to host special evenings, brunches, launches and parties full of glamour and excitement.

I am looking forward to revisiting this exciting venue for my next visit to Delhi! 

CULINARY

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WINES + VINEYARDS

STAG’S LEAP WINE CELLARS FIFTY YEARS OF EXCELLENCE

| BY F R A N E N D I C O T T M I L L E R

I

Stag’s Leap Wine Cellars bought Fay’s 66-acre vineyard and named it FAY in his honor. Today, it remains one of the great Napa Valley vineyards, producing fruit with an abundance of supple red and blackberry character, perfumed aromas and seductive, fine-grained texture.

The red winner? A 1973 Stag’s Leap Wine Cellars S.L.V. Cabernet Sauvignon that topped four highly-ranked Bordeaux, including first-growths Château Mouton-Rothschild and Château Haut-Brion. (A 1973 Chateau Montelena Chardonnay from California bested its French counterparts.) The result at the time was inconceivable, and today continues to be cause for celebration in the Napa Valley, most especially at Stag’s Leap Wine Cellars which enters its golden anniversary this year and celebrates its 50 years with a renewed commitment to producing complex and age-worthy wines.

Through the years, the winery has continued to acquire additional estate vineyards, such as Danika Ranch in Napa’s Oak Knoll region, the Twin Creeks Vineyard in the hills of Wooden Valley northeast of the city of Napa, and Greenwood Vineyards, a 56-acre vineyard located north of the town of Calistoga. And a historic partnership between Ste. Michelle Wine Estates and the Antinori family of Italy acquired the winery in the summer of 2007, and has worked tirelessly to preserve the Stag’s Leap Wine Cellars legacy and to set the bar even higher for future decades. Case in point: The estate vineyards – FAY, S.L.V. and Danika Ranch – earned Napa Green certification in 2010, a designation ensuring that environmentally sound practices are followed, that water and energy use are minimized, and that procedures are in place to reduce, reuse, and recycle materials.

t was May 24, 1976 when a simple, blind wine-tasting changed the world of wine forever. Organized by an English wine merchant in celebration of the American Bicentennial activities in Paris, the tasting, known as the Judgment of Paris, pitted high quality French red Bordeaux and white Burgundies against California Cabernet Sauvignons and Chardonnays. The identities of the wines were concealed and the labels revealed only after the jury of nine French tasters had voted its order of preference.

That winning 1973 S.L.V. proved that a can-do spirit, keen attention to viticulture and enology practices, and a remarkable site could produce California wine on par with those made in France, Italy and Germany, where winemaking histories date to Roman times.

The wine was also a harbinger of Stag’s Leap Wine Cellars’ future successes. Since its founding in 1970, the winery has continued to exhibit an unwavering commitment to expressing the true character of its historic S.L.V. and FAY estate vineyards and today its CASK 23, S.L.V., FAY and ARTEMIS labels are among the most highly-regarded and collected Cabernet Sauvignons in the world.

“This historic anniversary provides a good time to reflect on what Napa Valley was like when the winery was first established,” says Stag’s Leap Wine Cellars winemaker Marcus Notaro, whose intuitive skill and refinement have allowed him to carry on the Stag’s Leap Wine Cellars winemaking legacy. “There were more prune orchards than vineyards, very little infrastructure, and certainly no guarantee of success.”

In 1961 Nathan Fay was the first to cultivate Cabernet Sauvignon in the Stags Leap region, discounting opinions that the area was too cool for red Bordeaux varieties. It proved to be perfect for ripening luscious dark-berry fruit aromas and flavors in the grapes, firm yet supple tannins in the wines, a refreshing acid character from start to finish, and the structure that promises longevity in the cellar. A tasting of Nathan Fay’s exceptional homemade Cabernet in 1969 led the winery to purchase and plant the adjoining ranch, now known as S.L.V. In 1986,

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When built in 1972, the winery was state-of-the-art. And while improvements were made over time, it became clear that the space needed to expand beyond its original footprint. Under the direction of Notaro, the ownership continues to explore improvements including a gravity-flow-driven winemaking cellar, the most modern optical grape sorting equipment, and precise control of tannin management and fermentation temperature.

In 2014, the winery opened the FAY Outlook & Visitor Center providing guests with spectacular vistas and a tasting experience on par with the world-class wines it produces. “The tasting room makes the connection between wine and place,” says Notaro. “Visitors can stand on the deck and see the Stag’s Leap Wine Cellars story. And the elevated customer experiences further drive home that connection. A visit to the estate is magical and beautiful and the 50th Anniversary is the perfect reason to come celebrate with us.”

In 1996, twenty years after the Judgment of Paris, the Smithsonian Institution created a display documenting the groundbreaking tasting. The 1973 S.L.V is now part of the permanent collection in the National Museum of American History.

View an IG Live tasting, posted here via YouTube, with Marcus Notaro as he discusses Stag’s Leap Wine Cellars’ varietals such as AVETA Sauvignon Blanc, KARIA Chardonnay, ARTEMIS Cabernet Sauvignon, and FAY Estate Cabernet Sauvignon. *** Photos courtesy of Stag’s Leap Wine Cellars

WINES + VINEYARDS

127 | UPSCALE LIVING MAGAZINE | MAY 2020

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